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Ingredients
- 100 g d'oignon coupé en quatre
- 200 g de carottes en petits cubes
- 150 g de blanc de poireau émincé
- 600 g de lait de coco
- 300 g d'eau
- 1 c. à soupe rase de pâte de curry rouge
- 100 g de vermicelles asiatiques (ou nouilles de riz)
- 300 g queues de crevettes crues et décortiquées
- ½ bouquet de coriandre fraîche ciselé
- 2 c. à soupe de sauce de soja
- le zeste d'½ citron vert non traité
- Nutrition
- per 1 portion
- Calories
- 494 kcal / 2067 kJ
- Protein
- 22 g
- Fat
- 29 g
- Carbohydrates
- 34 g
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