SHRIMP SOUP WITH COCONUT MILK
Shrimp soup is a creamy, healthy and flavorful soup with coconut milk and vegetables. It is a delicious soup recipe for all the seafood lovers.
Provided by antonetroajer
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a pan heat oil, add chopped garlic and cook until the color changes slightly orange.
- Add chopped onion, bell pepper and cook until onion becomes soft.
- Add chopped tomatoes and cook until the tomatoes become partially soft.
- Add shrimp, coriander powder, red chili powder, chopped cilantro and cook until the shrimp gets cooked thoroughly.
- Add coconut milk and bring it to a boil. Turn off the heat and transfer it to a soup bowl immediately. Serve warm.
Nutrition Facts : Calories 215.4, Fat 18.8, SaturatedFat 12.8, Cholesterol 63, Sodium 692.1, Carbohydrate 5.4, Fiber 0.9, Sugar 1.5, Protein 8.7
COCONUT SHRIMP SOUP
This delicious soup is just three simple steps away from your dinner table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
- Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
- Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
TOM KHA (COCONUT SOUP) WITH SHRIMP
The get-everything-at-the-grocery-store version. This version tastes more authentic, but takes more work and time than my other "get-everything-at-the-grocery-store version"
Provided by Erin K. Brown
Categories One Dish Meal
Time 1h10m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Cook as much Jasmine rice as needed.
- Heat oil in large saucepan over medium heat until just shimmering.
- Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown).
- Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes.
- Pour broth through fine mesh strainer and discard solids in strainer.
- Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.
- Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.
- Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
- Add shrimp.
- Serve with desired amount of Jasmine rice.
- *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg).
Nutrition Facts : Calories 350.9, Fat 14.9, SaturatedFat 13.1, Cholesterol 37.8, Sodium 924.2, Carbohydrate 47.9, Fiber 0.3, Sugar 44.6, Protein 7.7
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
SHRIMP AND BUTTERNUT SQUASH IN COCONUT MILK BROTH
This recipe comes from an issue of Cooking Light. A co-worker came in several times and heated up this wonderful scented soup. He finally brought the recipe in and it is just so tasty. The lime juice gives it a little tang, the coconut milk and cilantro give it a light and fresh taste, and the shrimp and squash make it filling. Chicken or firm water-packed tofu can be used in place of the shrimp.
Provided by Kim127
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine chicken broth, brown sugar, salt, tomato paste, crushed red pepper, black pepper and coconut milk in a large saucepan and stir with a whisk.
- Stir in squash and bell peppers.
- Bring to a boil.
- Reduce heat and simmer for about 10 minutes or until squash is tender.
- Stir in shrimp.
- Bring to a boil and cook for about 1-2 minutes or until shrimp are done; stirring occasionally.
- Stir in rice, lime juice, and cilantro. Heat for 2 minutes.
- Serve!
Nutrition Facts : Calories 246.9, Fat 1.9, SaturatedFat 0.3, Cholesterol 143.2, Sodium 1265.9, Carbohydrate 37.9, Fiber 2.7, Sugar 5.5, Protein 19.8
THAI SHRIMP COCONUT SOUP
Make and share this Thai Shrimp Coconut Soup recipe from Food.com.
Provided by Rabia
Categories Thai
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add water and coconut milk to pot and whisk.
- Add salt.
- Bring to the boil.
- Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
- Reduce the heat to a simmer for 10-15 minutes.
- Strain of the big pieces.
- Add mushrooms and jalapeno peppers.
- Cook for 5 minutes.
- Add shrimp and cook till shrimp is done.
- Add green onions and lime juice.
- Cook for 5 minutes.
- Garnish with coriander leaves or thai basil.
Nutrition Facts : Calories 265.1, Fat 19.1, SaturatedFat 16.5, Cholesterol 110.4, Sodium 474.7, Carbohydrate 10.5, Fiber 2.8, Sugar 7.2, Protein 15.7
COCONUT SHRIMP SOUP
Make and share this Coconut Shrimp Soup recipe from Food.com.
Provided by PanNan
Categories Coconut
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
- Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
- Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
- Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
- Garnish individual servings with scallions.
Nutrition Facts : Calories 512.2, Fat 26.3, SaturatedFat 18.9, Cholesterol 214.9, Sodium 1061.1, Carbohydrate 41.5, Fiber 4.7, Sugar 6.8, Protein 30.4
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