Sop Udang Kelapa Pedas (spicy Coconut Shrimp Soup)

Sop Udang Kelapa Pedas, or Spicy Coconut Shrimp Soup, is a popular Indonesian dish known for its rich and aromatic flavors. This soup is a perfect combination of spicy, savory, and creamy, making it a comforting and satisfying meal.

Sop Udang Kelapa Pedas (spicy Coconut Shrimp Soup)

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 cups (480ml) coconut milk
  • 3 cups (720ml) chicken or vegetable broth
  • 1 stalk lemongrass, bruised
  • 3 kaffir lime leaves
  • 2-3 red chilies, sliced
  • 3 cloves garlic, minced
  • 1 inch (2.5cm) galangal, sliced
  • 1 tsp tamarind paste
  • 1 tsp sugar
  • Salt to taste
  • 2 tbsp cooking oil
  • 1/4 cup (60g) cherry tomatoes, halved
  • 1/4 cup (15g) fresh cilantro, chopped

Instructions

  1. In a large pot, heat the cooking oil over medium heat. Add the minced garlic, sliced red chilies, bruised lemongrass, and sliced galangal. Sauté until fragrant.
  2. Pour in the chicken or vegetable broth and bring it to a gentle boil.
  3. Add the coconut milk, kaffir lime leaves, tamarind paste, sugar, and salt. Stir well and let it simmer for 10 minutes.
  4. Add the shrimp and cherry tomatoes, then cook for another 5-7 minutes until the shrimp turns pink and opaque.
  5. Remove the lemongrass and kaffir lime leaves. Taste and adjust the seasoning if needed.
  6. Serve the soup hot, garnished with fresh cilantro.

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
25g
Fat
20g

Supplies

Large pot Cooking spoon Knife Cutting board

Tools

Stovetop

Serving suggestions

Sop Udang Kelapa Pedas is best served with steamed white rice or crusty bread to soak up the flavorful broth.

Tips & tricks

For an extra kick of heat, add more sliced red chilies or a drizzle of chili oil before serving.

Cost

$15