Shrimp soup is a creamy and flavorful soup recipe with coconut milk and vegetables in 25 mins. It is a delicious soup recipe for all the seafood lovers.
Coconut Shrimp Soup:
Coconut shrimp soup is a famous soup recipe in Thai cuisine. Coconut milk gives a rich and creamy texture to the soup. Also, it gives a mildly sweet taste and enhances the vegetables and shrimp flavor in the soup. Coconut milk is one of my favorite ingredient in my kitchen that gives an excellent flavor to the curries and rice varieties. Because of it’s creamy and mildly sweet taste kids would also like the dishes made with coconut milk. Coconut shrimp soup is my little son’s Aldrich favorite. He loves to have it with hot steamed white rice. Check out the other recipes using coconut milk, spinach pulao, tomato rice and rajma pulao.
Smart Cooking Tips:
1. Avoid boiling the coconut milk for a long time because the soup will become too thick quickly. Use thick coconut milk for a creamy soup.
2. Make sure to cook the shrimp thoroughly before adding coconut milk.
3. If you are using frozen shrimp make sure to that it properly according to the package direction before adding it to the soup.
4. You can add chopped green chilies with onion and bell peppers for a spicy soup.
A quick soup in under 30 minutes:
Shrimp soup with coconut milk is a quick and flavorful soup recipe that takes only 25 minutes to make. Shrimp takes only a few minutes to cook so this soup will do in less time. I serve this shrimp soup with a freshly baked garlic breadsticks for a filling meal. Kids would also love this creamy and flavorful soup. My son Aldrich loves to have it with hot steamed white rice. This shrimp soup is a delightful dish for all the seafood lovers.
How to serve shrimp soup?
Serve shrimp soup warm. You can also serve this soup with hot steamed white rice or with garlic bread for a filling meal.
Shrimp soup is a creamy and flavorful soup recipe with coconut milk and vegetables in 25 mins. It is a delicious soup recipe for all the seafood lovers.
- 300 gms SHRIMP
- 13.5 oz COCONUT MILK
- 0.50 cup ONION CHOPPED
- 0.50 cup CAPSICUM CHOPPED
- 2 no ROMA TOMATO CHOPPED
- 2 tbsp OIL
- 1 tsp SALT
- 1.50 tsp RED CHILI POWDER
- 2 tbsp CILANTRO (CORIANDER)LEAVES RAW
- 1 tsp GARLIC CHOPPED
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.
