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Vegetable Shrimp Soup

Flavors.of.Asia's picture
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Ingredients
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), minced
  Ground coriander 1 Teaspoon
  Ground cumin 1 Teaspoon
  Salt 2 Teaspoon
  Dried chili pepper 1⁄2 Teaspoon
  Powdered ginger 1 Teaspoon
  Oil 3 Tablespoon
  Coconut milk 7 Cup (112 tbs)
  Mixed vegetables/2 packages frozen, thawed 1 1⁄2 Pound (Green Beans, Carrots, Peas, Etc.)
  Bay leaf 1
  Shredded cabbage 1 Cup (16 tbs)
  Grated lemon rind 2 Teaspoon
  Raw shelled deveined shrimp 1 Pound, diced
Directions

MAKING
1) Make a paste from the onions, garlic, coriander, cumin, salt, chilli peppers and ginger by pounding or chopping it.
2) In a saucepan heat oil and sauté the mixture for 3 minutes, stirring constantly.
3) Stir in the coconut milk and bring to boil.

FINALIZING
4) Add the vegetables, bay leaf, cabbage and lemon rind and simmer for 20 minutes.
5) Stir in the shrimps and cook for 5 minute more or until shrimps are tender.

SERVING
6) Serve the Vegetable Shrimp Soup, hot in a deep soup bowl.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Blending
Ingredient: 
Shrimp
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
35 Minutes
Ready In: 
50 Minutes
Servings: 
10

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