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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 1/2 cups leeks (halved lenthwise, rinsed well, and sliced thinly, ends and dark green tops discarded)
- 1/2 cup celery (diced small or 1 stalk)
- 1/4 cup carrot (diced small or 1 small carrot)
- 2 cloves garlic (minced)
- 1 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 1 Tbsp. ghee
- 1 1/2 Tbsp. tomato paste
- 4 cups seafood stock
- 1 cup russet potato (peeled and diced small about 1 small potato)
- 1 bayleaf
- 1/2 cup full fat coconut milk (unsweetened, I like Thai Kitchens)
- 1/2 tsp. fish sauce (I like Red Boat brand)
- 1 Tbsp. lemon juice (or 1/2 lemon)
- 1 1/2 tsp. Louisiana style hot sauce (such as Crystal's or Tabasco)
- 1 lb. jumbo shrimp (peeled, deveined and tail off, cut into small pieces)
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NutritionView More
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380Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories380Calories from Fat190 |
| % DAILY VALUE |
| Total Fat21g32% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium1280mg53% |
| Potassium980mg28% |
| Protein30g |
| Calories from Fat190 |
| % DAILY VALUE |
| Total Carbohydrate18g6% |
| Dietary Fiber2g8% |
| Sugars4g |
| Vitamin A40% |
| Vitamin C25% |
| Calcium10% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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