Spicy Coconut Soup With Mushrooms And Shrimp Recipe

Name: Spicy Coconut Soup With Mushrooms And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 x 400 ml cans coconut milk; 2 None red chilli pepper, deseeded and thinly sliced; 10 g root ginger, peeled and sliced; 1 None lemon grass stalk, chopped; 1 None lime, juice only; 1 tbsp vegetable oil; 4 None shiitake mushrooms, wiped and sliced; 75 g Swiss chard, stalks roughly chopped; 175 g cooked peeled prawns; 1 tbsp fresh chopped coriander; 200 ml vegetable stock

Servings: persons

2 x 400 ml cans coconut milk
2 None red chilli pepper, deseeded and thinly sliced
10 g root ginger, peeled and sliced
1 None lemon grass stalk, chopped
1 None lime, juice only
1 tbsp vegetable oil
4 None shiitake mushrooms, wiped and sliced
75 g Swiss chard, stalks roughly chopped
175 g cooked peeled prawns
1 tbsp fresh chopped coriander
200 ml vegetable stock

1
Place the coconut milk and half the chopped chili in a pan. Add the ginger, lemongrass and lime juice and bring to a boil. Reduce heat and simmer for 10 mins.
2
Meanwhile, heat the oil in a frying pan and saute the mushrooms, Swiss chard stalks and shrimp for 2-3 mins. Add the chard leaves, remaining chili and half the cilantro and cook for 2-3 mins. Season to taste.
3
Strain the coconut soup through a fine sieve, return to the pan with the vegetable stock and heat gently. Season to taste. Ladle the soup into warmed bowls and top with the fried vegetables and shrimp. Serve garnished with the rest of the chopped cilantro.

121

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 11 ingredients. The key ingredients include: 2 x 400 ml cans coconut milk, 2 None red chilli pepper, deseeded and thinly sliced, 10 g root ginger, peeled and sliced, 1 None lemon grass stalk, chopped, and more.

Yes, Spicy Coconut Soup With Mushrooms And Shrimp 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.

Spicy Coconut Soup With Mushrooms And Shrimp

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