Shrimp and Coconut Milk Soup







A recipe allowed in a / / / / diet.

The key ingredient for this soup is coconut milk. Use a canned variety because is thicker and makes the soup a lot creamier!

Nutritional Chart

Calories: 220 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 8 g
  • 16 g
  • 12 g

Ingredients Needed for Shrimp and Coconut Milk Soup

0.75 inch - ginger root
1 tablespoon vegetable oil
10 shrimp
½ lime
½ cup vegetable broth
1 cup coconut milk
1 teaspoon curry paste
4 coriander leaves

How to Make Shrimp and Coconut Milk Soup

  1. Peel and grate the ginger root.
  2. Heat the vegetable oil in a skillet and fry the ginger.
  3. Add the shrimp and fry it.
  4. Squeeze the lime and add the juice in the skillet.
  5. Season with salt and pepper.
  6. Add the vegetable broth and the coconut milk. Simmer.
  7. Add the curry paste and the coriander leaves. Bring to a boil.

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