Add a photo

Coconut Milk Shrimp Soup

By: Zoe  
"I threw these ingredients together when I realized I had half a can of coconut milk left in the fridge that was about to go bad. All in all, I think it came out pretty good! It's very variable and the coconut flavor is not too strong."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 121 people have saved this

Prep Time:
25 Min
Cook Time:
30 Min
Ready In:
55 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 4 servings
 

Ingredients

  • 3 tablespoons vegetable oil
  • 1 clove garlic, crushed
  • 1 green onions, chopped
  • 5 fresh mushrooms, chopped
  • 3 tomatoes - blanched, peeled, and chopped
  • 1/2 teaspoon salt
  • 1/2 tablespoon fresh lime juice
  • 3 large carrots, chopped
  • 3 tablespoons vegetable oil
  • 1 clove garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander seed
  • 1 teaspoon ground turmeric
  • 1 fresh jalapeno pepper, sliced
  • 2 green onions, chopped
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons fresh lime juice
  • 1 (13.5 ounce) can coconut milk
  • 1/2 (8 ounce) can peas, drained
  • 2 cups cooked, peeled, and deveined shrimp
  • 1 (5 ounce) package vermicelli pasta
  • 1 sprig fresh cilantro, chopped

Directions

  1. Heat 3 tablespoon vegetable oil in a skillet over medium heat. Fry 1 clove garlic and 1 chopped green onion in the hot oil 30 to 60 seconds. Add the mushrooms, tomatoes, salt, and 1/2 tablespoon lime juice and cook until the tomatoes are soft, 3 to 5 minutes; set aside.
  2. Bring a pot of water to a boil; add the carrots and cook until fork tender, 5 to 7 minutes; drain and set aside.
  3. Heat another 3 tablespoons of vegetable oil in a large saucepan, cook the other clove of garlic in the hot oil 30 to 60 seconds. Add the cumin, coriander seed, and turmeric; cook another 1 to 2 minutes, allowing the spices to slightly burn on the bottom of the pan. Stir in the jalapeno pepper, 2 chopped green onions, 1/2 teaspoon salt, 1 1/2 tablespoon lime juice and the tomato mixture in with the spice mixture, scraping the bottom of the pan with a spatula to loosen the spices. Whisk in the coconut milk; simmer 6 minutes.
  4. Add the cooked shrimp, carrots, and peas to the soup and stir; simmer until hot, 3 to 5 minutes. Submerge the vermicelli pasta in the soup and allow to cook until the pasta is softened, 5 to 7 minutes more. Garnish with chopped cilantro.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 648 | Total Fat: 43.7g | Cholesterol: 97mg

ADVERTISEMENT

 

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 28, 2009 by Libby 
Really, very good, spicy, savory, 'bout as good as I've had in the Thai restaurants. The... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 11, 2009 by nicolette004 
Delicious! This tastes like something from a Thai restaurant. It is very rich, and was still... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2009 by KAIA22 
Great flavor! I stuck to the recipe except for leaving out one of the carrots and adding 1... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?