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    You are in: Home / Recipes / Tandoori Soup Recipe
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    Tandoori Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    20 mins

    45 mins

    Swiss Miss's Note:

    I just love bananas - raw, cooked - and this soup sounds delicious.

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    Ingredients:

    Serves: 4

    Yield:

    cups

    Units: US | Metric

    Soup

    Decoration

    Directions:

    1. 1
      Peel and prepare the shrimps. Stir lime juice and fish sauce, add pepper and marinate the shrimps for 15 minutes.
    2. 2
      Heat sesame oil in a pot and roast the mashed garlic slightly. Add galangal and finely cut lemon grass, roast slightly for another minute. Add chopped plantain and leek and fill up with vegetabel stock, carrot juice and tandoory paste. Boil the soup up and let it simmer for 30 minutes.
    3. 3
      Heat frying pan and roast shrimps gently for 2 to 3 minutes on each side. Skewer 2 shrimps on 1 lemon grass stalk.
    4. 4
      Puree the soup with a blender and fill it into 4 bowls, place lemon grass stalk over bowl as decoration.

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    Ratings & Reviews:

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    Nutritional Facts for Tandoori Soup

    Serving Size: 1 (197 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 224.5
     
    Calories from Fat 39
    17%
    Total Fat 4.3 g
    6%
    Saturated Fat 0.7 g
    3%
    Cholesterol 85.8 mg
    28%
    Sodium 1292.6 mg
    53%
    Total Carbohydrate 37.6 g
    12%
    Dietary Fiber 2.9 g
    11%
    Sugars 16.8 g
    67%
    Protein 12.0 g
    24%

    The following items or measurements are not included:

    ground galangal

    lemongrass

    vegetable stock

    tandoori paste

    lemongrass

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