Coconut Milk Shrimp Soup

Coconut Milk Shrimp Soup
Special Recipe : Coconut Milk Shrimp Soup

Summary

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.

Servings 0}

Integrated

  • 3 tablespoons vegetable oil
  • 1 clove garlic, crushed
  • 1 green onions, chopped
  • 5 medium (blank)s fresh mushrooms, chopped
  • 3 eaches tomatoes - blanched, peeled, and chopped
  • 1/2 teaspoon salt
  • 1/2 tablespoon fresh lime juice
  • 3 large carrots, chopped
  • 3 tablespoons vegetable oil
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seed
  • 1 teaspoon ground turmeric
  • 1 fresh jalapeno pepper, sliced
  • 2 eaches green onions, chopped
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons fresh lime juice
  • 1 (13.5 ounce) can coconut milk
  • 1/2 (8 ounce) can peas, drained
  • 2 cups cooked, peeled, and deveined shrimp
  • 1 (5 ounce) package vermicelli pasta
  • 1 sprig fresh cilantro, chopped

Directions

  1. 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.

  2. Bring a pot of water to a boil; add the carrots and cook until fork tender, 5 to 7 minutes; drain and set aside.

  3. 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.

  4. 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.

Per Serving:

  • 647.9 calories
  • protein 23.9g 48% DV
  • carbohydrates 46.3g 15% DV
  • fat 43.7g 67% DV
  • cholesterol 97.3mg 32% DV
  • sodium 769.9mg 31% DV.

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