Description
Savor the creamy goodness of this Coconut Shrimp Soup, a delightful dish that transports you to a tropical paradise with every spoonful.
Ingredients
Scale
- 1 lb fresh shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable stock
- 1 inch fresh ginger, grated
- 1 cup bell peppers, chopped
- 2 tbsp lime juice
Instructions
- Prepare Your Ingredients: Peel and devein the shrimp, chop bell peppers into bite-sized pieces, and grate the ginger.
- Sauté Aromatics: In a large pot over medium heat, add a splash of oil. Once hot, add chopped bell peppers and grated ginger. Sauté until softened and fragrant (about 3 minutes).
- Add Coconut Milk and Stock: Pour in the coconut milk followed by vegetable stock. Stir well to combine.
- Cook the Shrimp: Bring the mixture to a gentle simmer. Add the shrimp and cook until they turn pink (approximately 3 to 5 minutes).
- Season with Lime: Squeeze fresh lime juice into your soup before serving. Adjust seasoning with salt or pepper if needed.
- Serve Hot: Ladle the soup into bowls and garnish with fresh herbs like cilantro or green onions, if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 200mg
Keywords: Swap shrimp for chicken or tofu for different variations. Add vegetables like snap peas for extra crunch. Use homemade vegetable stock for enhanced flavor.