Shrimp soup with coconut milk

Shrim 674 Last Update: Aug 06, 2021 Created: Aug 06, 2021 0 0 0
Shrimp soup with coconut milk
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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A formerly exotic product that is now readily available and which we frequently use is coconut milk. Some, for example, we, can not even live without it :). We use it to cook soups, sauces, add them to coffee during fasting and even replace mayonnaise and sour cream with them in some dishes. And today we have for you one of the options for soups with coconut milk - shrimp soup.

Ingredients

Directions

  1. Cut the carrots into small pieces.
  2. Rub the ginger root and garlic on a fine grater.
  3. Lightly fry the garlic and ginger in vegetable oil. When they are slightly fried, add black pepper (or chili).
  4. Add carrots, mix.
  5. And fill it with a can of coconut milk.
  6. We add water. The fattier the milk, the more water I add. As a guide: I add 0.5 liters of water to 400 ml of coconut milk with a fat content of 20%. Accordingly, in less fatty - less water, in more fatty - more.
  7. Bring the coconut milk soup to a boil and cook until the carrots are cooked.
  8. Now we need to get the lime juice. This is usually quite difficult, so I use some tricks. First, I pour boiling water over the lime - after that it gives off juice better. And secondly, I roll it on the board, pressing hard on it with my hands so that the internal partitions burst. After such an execution, cut the lime in half and squeeze the juice from the lime.
  9. Now we dilute one teaspoon of potato starch in two tablespoons of cold water. Presumably by this time the carrots were boiled in milk and now we add the diluted starch to the soup. Stir and continue to cook with a slight boil. At this stage, you can add salt.
  10. Now you need to add vermicelli (noodles) to the soup - any suitable for the soup. My vermicelli was long, in the form of a briquette. I do not like it when the vermicelli hangs from the spoon in the finished dish, so I put the briquette in a bag, break the vermicelli into small pieces and add it to the soup in this form.
  11. Cook the soup until the vermicelli is done.
  12. While the noodles are cooking, chop the green onions.
  13. When the noodles are cooked, add the shrimp to the noodle soup and heat the soup with them for a minute.
  14. The shrimps are warmed up - now add lime juice to the shrimp soup. Be careful not to overdo it, try and add gradually.
  15. Pour the shrimp soup into bowls, sprinkle with green onions. Bon appetit, and don't be afraid to experiment! :)))

Shrimp soup with coconut milk



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

A formerly exotic product that is now readily available and which we frequently use is coconut milk. Some, for example, we, can not even live without it :). We use it to cook soups, sauces, add them to coffee during fasting and even replace mayonnaise and sour cream with them in some dishes. And today we have for you one of the options for soups with coconut milk - shrimp soup.

Ingredients

Directions

  1. Cut the carrots into small pieces.
  2. Rub the ginger root and garlic on a fine grater.
  3. Lightly fry the garlic and ginger in vegetable oil. When they are slightly fried, add black pepper (or chili).
  4. Add carrots, mix.
  5. And fill it with a can of coconut milk.
  6. We add water. The fattier the milk, the more water I add. As a guide: I add 0.5 liters of water to 400 ml of coconut milk with a fat content of 20%. Accordingly, in less fatty - less water, in more fatty - more.
  7. Bring the coconut milk soup to a boil and cook until the carrots are cooked.
  8. Now we need to get the lime juice. This is usually quite difficult, so I use some tricks. First, I pour boiling water over the lime - after that it gives off juice better. And secondly, I roll it on the board, pressing hard on it with my hands so that the internal partitions burst. After such an execution, cut the lime in half and squeeze the juice from the lime.
  9. Now we dilute one teaspoon of potato starch in two tablespoons of cold water. Presumably by this time the carrots were boiled in milk and now we add the diluted starch to the soup. Stir and continue to cook with a slight boil. At this stage, you can add salt.
  10. Now you need to add vermicelli (noodles) to the soup - any suitable for the soup. My vermicelli was long, in the form of a briquette. I do not like it when the vermicelli hangs from the spoon in the finished dish, so I put the briquette in a bag, break the vermicelli into small pieces and add it to the soup in this form.
  11. Cook the soup until the vermicelli is done.
  12. While the noodles are cooking, chop the green onions.
  13. When the noodles are cooked, add the shrimp to the noodle soup and heat the soup with them for a minute.
  14. The shrimps are warmed up - now add lime juice to the shrimp soup. Be careful not to overdo it, try and add gradually.
  15. Pour the shrimp soup into bowls, sprinkle with green onions. Bon appetit, and don't be afraid to experiment! :)))

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