Shrimp Soup With Coconut Milk Recipe

Name: Shrimp Soup With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g shrimp; 13 1/2 ounces coconut milk; 1/2 cup onion, chopped; 1/2 cup capsicum, chopped; 2 no roma tomatoes, chopped; 2 tablespoons oil; 1 teaspoon salt; 1 1/2 teaspoons red chili powder; 2 tablespoons cilantro leaves, raw (CORIANDER); 1 teaspoon garlic, chopped

Servings: persons

300 g shrimp
13 1/2 ounces coconut milk
1/2 cup onion, chopped
1/2 cup capsicum, chopped
2 no roma tomatoes, chopped
2 tablespoons oil
1 teaspoon salt
1 1/2 teaspoons red chili powder
2 tablespoons cilantro leaves, raw (CORIANDER)
1 teaspoon garlic, chopped

1
In a pan heat oil, add chopped garlic and cook until the color changes slightly orange.
2
Add chopped onion, bell pepper and cook until onion becomes soft.
3
Add chopped tomatoes and cook until the tomatoes become partially soft.
4
Add shrimp, coriander powder, red chili powder, chopped cilantro and cook until the shrimp gets cooked thoroughly.
5
Add coconut milk and bring it to a boil. Turn off the heat and transfer it to a soup bowl immediately. Serve warm.

224

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 300 g shrimp, 13 1/2 ounces coconut milk, 1/2 cup onion, chopped, 1/2 cup capsicum, chopped, and more.

Yes, Shrimp Soup With Coconut Milk falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Soup With Coconut Milk

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