Island-style Coconut Shrimp Soup
Indulge in the flavors of the South Pacific with this delicious Island-style Coconut Shrimp Soup. This Vanuatuan cuisine-inspired dish is a perfect blend of creamy coconut, succulent shrimp, and aromatic spices, creating a comforting and exotic soup that will transport you to a tropical paradise.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups (480ml) coconut milk
- 3 cups (720ml) seafood or chicken broth
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup (240ml) diced tomatoes
- 2 tbsp (30ml) fish sauce
- 1 tbsp (15ml) lime juice
- 1 tsp (5ml) ground turmeric
- 1 tsp (5ml) ground cumin
- 1 tsp (5ml) paprika
- Salt and pepper to taste
- 2 tbsp (30ml) vegetable oil
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and sauté until fragrant.
- Add the diced red bell pepper and continue to cook for another 2-3 minutes.
- Pour in the coconut milk and broth, then add the diced tomatoes, fish sauce, lime juice, turmeric, cumin, and paprika. Season with salt and pepper to taste.
- Bring the soup to a gentle simmer, then add the shrimp and cook for 5-7 minutes until the shrimp are pink and cooked through.
- Once the shrimp are cooked, remove the soup from the heat and ladle into serving bowls. Garnish with fresh cilantro and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 22g
Supplies
Large pot Ladle Cutting board Knife Measuring cups and spoons
Tools
Stovetop
Serving suggestions
Serve the Island-style Coconut Shrimp Soup with a side of steamed rice or crusty bread for a satisfying meal.
Tips & tricks
For an extra kick of heat, add a pinch of red pepper flakes or a few slices of fresh chili to the soup.
Cost
$20