Súp Lơ Nấu Tôm

Súp Lơ Nấu Tôm is a delightful Vietnamese soup that combines the fresh flavors of shrimp and the nutritious crunch of cauliflower, making it a perfect low-carb option. This aromatic dish is light yet satisfying, ideal for a nourishing meal any time of the day.

Ingredients

• Cauliflower - 300 grams, cut into florets
• Shrimp - 200 grams, peeled and deveined
• Chicken broth - 500 ml
• Garlic - 2 cloves, minced
• Ginger - 1 teaspoon, grated
• Fish sauce - 1 tablespoon
• Green onions - 2 stalks, chopped
• Cilantro - 2 tablespoons, chopped
• Salt - to taste
• Pepper - to taste
• Lime - 1, juiced
• Olive oil - 1 tablespoon

Steps

1. In a large pot, heat the olive oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
2. Add the cauliflower florets to the pot and stir for another 2-3 minutes until they start to soften.
3. Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for about 10 minutes until the cauliflower is tender.
4. Add the shrimp to the pot and cook for an additional 5 minutes, or until the shrimp turn pink and opaque.
5. Stir in the fish sauce, salt, and pepper to taste. Remove from heat.
6. Serve hot, garnished with chopped green onions, cilantro, and a squeeze of lime juice.

Nutrition

• Calories: 220
• Protein: 30 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 800 mg
• Cholesterol: 150 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants and vitamins from cauliflower, promoting overall health.
• High in protein from shrimp, supporting muscle maintenance and repair.

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