egyptian

Mulukhiyah Soup with Shrimp and Lemon

Name: Mulukhiyah Soup with Shrimp and Lemon
Yield: 1 serving
Cuisine: egyptian
Ingredients: 12 g olive oil; 12 g garlic, minced; 4 g ground coriander; 237 g mulukhiyah leaves, finely chopped (fresh or frozen); 202 g shrimp, peeled and deveined; 534 g vegetable stock; 18 g lemon juice; 2 g salt; 1 g black pepper; 83 g pita bread

This simmered dish pairs mulukhiyah leaves, finely chopped with shrimp, peeled and deveined, lemon juice and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

67 g Protein

61 g Carbohydrates

16 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

12g olive oil 106 kcal
12g garlic, minced 18 kcal
4g ground coriander 12 kcal
237g mulukhiyah leaves, finely chopped (fresh or frozen) 47 kcal
202g shrimp, peeled and deveined 200 kcal
534g vegetable stock 32 kcal
18g lemon juice 5 kcal
2g salt 0 kcal
1g black pepper 3 kcal
83g pita bread 228 kcal

Cooking instructions

olive oilgarlicground coriander
Heat olive oil in a small pot over medium heat. Add garlic and coriander; cook 30-45 seconds until fragrant.
vegetable stock
Add stock and bring to a gentle simmer.
mulukhiyah leaves
Whisk in mulukhiyah gradually to avoid lumps; simmer 5 minutes, stirring.
shrimp
Add shrimp and cook 3-4 minutes until pink and just cooked through.
lemon juicesaltblack pepper
Stir in lemon juice and season with salt and black pepper.
pita bread
Serve hot with warm pita on the side.