COCONUT MILK SHRIMP SOUP
I threw these ingredients together when I realized I had half a can of coconut milk left in the fridge that was about to go bad. All in all, I think it came out pretty good! It's very variable and the coconut flavor is not too strong.
Provided by Zoe
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 55m
Yield 4
Number Of Ingredients 22
Steps:
- Heat 3 tablespoon vegetable oil in a skillet over medium heat. Fry 1 clove garlic and 1 chopped green onion in the hot oil 30 to 60 seconds. Add the mushrooms, tomatoes, salt, and 1/2 tablespoon lime juice and cook until the tomatoes are soft, 3 to 5 minutes; set aside.
- Bring a pot of water to a boil; add the carrots and cook until fork tender, 5 to 7 minutes; drain and set aside.
- Heat another 3 tablespoons of vegetable oil in a large saucepan, cook the other clove of garlic in the hot oil 30 to 60 seconds. Add the cumin, coriander seed, and turmeric; cook another 1 to 2 minutes, allowing the spices to slightly burn on the bottom of the pan. Stir in the jalapeno pepper, 2 chopped green onions, 1/2 teaspoon salt, 1 1/2 tablespoon lime juice and the tomato mixture in with the spice mixture, scraping the bottom of the pan with a spatula to loosen the spices. Whisk in the coconut milk; simmer 6 minutes.
- Add the cooked shrimp, carrots, and peas to the soup and stir; simmer until hot, 3 to 5 minutes. Submerge the vermicelli pasta in the soup and allow to cook until the pasta is softened, 5 to 7 minutes more. Garnish with chopped cilantro.
Nutrition Facts : Calories 647.9 calories, Carbohydrate 46.3 g, Cholesterol 97.3 mg, Fat 43.7 g, Fiber 7.4 g, Protein 23.9 g, SaturatedFat 21.9 g, Sodium 769.9 mg, Sugar 9.1 g
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croissant boi
[email protected]This soup is a great base for experimenting with different flavors. I've tried adding different vegetables, spices, and even different types of seafood. It's always delicious!
Md. Alamgir Hossain
[email protected]I found this soup to be a bit bland. I think I'll try adding some more spices next time.
Yousif Khan
[email protected]This soup was a bit too spicy for my taste, but I still enjoyed it. I think I'll try it again with less chili powder next time.
Md Hasan Miazi
[email protected]I'm not a big fan of coconut milk, but I loved this soup. The flavors were perfectly balanced, and the shrimp were cooked perfectly. I will definitely be making this again.
Nancy Katamani
[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a hit with my family. I usually double the recipe so that I have leftovers for lunch the next day.
MD Joshim Uddin
[email protected]I love this soup! It's so easy to make, and it's always a hit with my family and friends. I usually serve it with rice, but it's also great with noodles or bread.
Clara Statham
[email protected]This soup is a great way to use up leftover shrimp. I had some cooked shrimp in the fridge, and I didn't know what to do with them. I found this recipe, and it was perfect. The soup was delicious, and it was a great way to use up my leftovers.
Jennet Smith
[email protected]I made this soup for a party, and it was a huge success. Everyone loved it! The soup was creamy and flavorful, and the shrimp were cooked perfectly. I will definitely be making this again.
Md delowar Ad
[email protected]This soup was a hit with my family! The kids loved the creamy broth and the shrimp, and the adults enjoyed the complex flavors. I will definitely be making this again.
Zohaib Azam
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The soup was so creamy and flavorful, and the shrimp were cooked perfectly. I served it with rice, and it was a perfect meal. I will definitely be making this again.
lawa Xelan
[email protected]This soup was easy to make and absolutely delicious. I used canned coconut milk, and it still came out great. I also added some chopped carrots and celery to the soup, and it gave it a nice crunch. I will definitely be making this again!
Shahzaib Zafar
[email protected]I'm a big fan of coconut milk-based soups, and this one did not disappoint. The shrimp were plump and juicy, and the vegetables were perfectly cooked. The broth was flavorful and creamy, with just the right amount of spice. I served it with jasmine r
Empress Joshett
[email protected]This coconut shrimp soup was amazing! The flavors were so rich and creamy, and the shrimp were cooked perfectly. I will definitely be making this again.