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Coconut Shrimp Soup

Flavors.of.Asia's picture
Ingredients
  Minced shallots/Minced onions 1⁄2 Cup (8 tbs)
  Garlic 8 Clove (40 gm), minced
  Anchovy paste 1 Tablespoon
  Sugar 2 Teaspoon
  Soy sauce 1 Tablespoon
  Coarsely ground black pepper 1 Teaspoon
  Salt 1 Teaspoon
  Ground coriander seeds 1⁄2 Teaspoon
  Accent 1⁄2 Teaspoon
  Tabasco 1⁄2 Teaspoon
  Coconut milk 4 Cup (64 tbs)
  Heavy cream 3 Cup (48 tbs)
  Raw shrimp 2 Pound, shelled, cleaned, and diced
  Grated lemon rind 2 Teaspoon
Directions

MAKING
1. In a large mortar, place the shallots, the garlic, anchovy paste, sugar, and soy sauce and pound to a smooth paste.
2. Add the pepper, salt, coriander, Ac'cent, and Tabasco and pound again to a smooth paste
3. In a large saucepan, place the coconut milk and the cream and add the pounded ingredients to the pan
4. Cook this mixture over low heat for 10 minutes
5. Add the shrimp and the lemon rind last and cook for five minutes.

SERVING
6. Serve hot with steamed rice

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Oceanian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Coconut
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes
Servings: 
6

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1007 Calories from Fat 764

% Daily Value*

Total Fat 89 g136.7%

Saturated Fat 64.7 g323.7%

Trans Fat 0 g

Cholesterol 395.1 mg131.7%

Sodium 922.8 mg38.5%

Total Carbohydrates 21 g7%

Dietary Fiber 4.5 g18.1%

Sugars 7.7 g

Protein 39 g77.2%

Vitamin A 43.2% Vitamin C 23.1%

Calcium 23.4% Iron 39.5%

*Based on a 2000 Calorie diet

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Coconut Shrimp Soup Recipe