Coconut Shrimp Soup

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4 2
COOK TIME
10 mins
TOTAL TIME
10 mins

Ingredients

Servings: 4
  • 2 can(s) creamy coconut milk (à 400 ml)
  • 100 g Whipped cream
  • 100 ml Vegetable broth
  • 2-3 TEASPOONS Thai curry powder
  • 4 TABLESPOONS Chili Chicken Sauce
  • 100 g cooked shrimps (chiller cabinet)
  • 2 TABLESPOONS Wasabi nuts
  • 7-10 Tbsp salt, pepper
  • 2 TABLESPOONS Lime juice
  • 7-10 Tbsp Coconut chips
  • 7-10 Tbsp Shiso cress

Directions

  1. 1

    Simmer coconut milk, cream, stock, Thai curry powder and chicken sauce at low heat for about 5 minutes.

  2. 2

    In the meantime, rinse the shrimps in cold water and let them drain. Crush nuts roughly.

  3. 3

    Add shrimps to the soup, bring to the boil briefly. Season to taste with salt, pepper and lime juice. Fill into soup bowls, sprinkle with nuts. Sprinkle with coconut chips and cress as desired.

Nutrition Facts

KCAL
430 kcal
CARBS
9 g
FATS
37 g
PROTEINS
13 g