Shrimp soup with coconut milk

Not the cheapest, but the most delicious! Give yourself the joy of the belly! A very, very unusual, one might say, exotic culinary recipe of Mexican cuisine, which you probably have never tried to cook. It is unusual, of course, by the presence of coconut milk. But, if earlier coconuts in our country were considered something out of the ordinary, today you can buy them at every corner. It is only important that they are not dry and hollow inside, because it is the liquid that we need. If you're lucky, you can buy coconut milk separately. Everything else can also be found in any large supermarket. And we start cooking our shrimp soup with coconut milk.
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Composition / ingredients

servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 8 g
Fats 52 % 13 g
Carbohydrates 16 % 4 g
156 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 20 min

Take a saucepan with a thick bottom, pour vegetable oil into it and put the finely chopped onion to sleep. We pass it for about one minute.

Reduce the heat and pour vegetable broth and coconut milk into the onion. We begin to cook on very low heat for about five minutes, but do not bring it to a boil.

Pre-boiled shrimp can be cut into pieces. Then we put them in the soup and warm them up for a minute.

The finished food is poured on plates, and we add chili pepper oil to each one to taste. The taste of shrimp soup with coconut milk turns out to be sweet and sour, very pleasant and fresh.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81   kcal/100g
  • Boiled shrimp - 95   kcal/100g
  • Shrimps peeled frozen - 60   kcal/100g
  • Fresh shrimp - 97   kcal/100g
  • Shallots - 72   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Coconut milk - 230   kcal/100g
  • Coriander greens - 25   kcal/100g
  • Chili pepper - 40   kcal/100g
  • Vegetable broth - 13   kcal/100g

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