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.
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
- 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.
- Pour in the chicken or vegetable broth and bring it to a gentle boil.
- Add the coconut milk, kaffir lime leaves, tamarind paste, sugar, and salt. Stir well and let it simmer for 10 minutes.
- Add the shrimp and cherry tomatoes, then cook for another 5-7 minutes until the shrimp turns pink and opaque.
- Remove the lemongrass and kaffir lime leaves. Taste and adjust the seasoning if needed.
- 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