Sop Udang Santan Pedas (spicy Coconut Shrimp Soup)
Sop Udang Santan Pedas, or Spicy Coconut Shrimp Soup, is a traditional dish from Madurese cuisine that is known for its rich and flavorful broth. This soup is a perfect combination of spicy, savory, and creamy flavors, making it a comforting and satisfying meal.
Ingredients
- 500g shrimp, peeled and deveined
- 2 cups coconut milk
- 3 cups chicken broth
- 1 lemongrass stalk, bruised
- 3 kaffir lime leaves
- 2 red chilies, sliced
- 3 cloves garlic, minced
- 1 onion, sliced
- 1 inch galangal, sliced
- 1 tomato, cut into wedges
- 1 tablespoon tamarind paste
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- Salt to taste
- 2 tablespoons cooking oil
Instructions
- In a pot, heat the cooking oil over medium heat. Add the garlic and onion, and sauté until fragrant.
- Add the shrimp and cook until they turn pink. Remove the shrimp from the pot and set aside.
- Pour the coconut milk and chicken broth into the pot. Add the lemongrass, kaffir lime leaves, red chilies, galangal, and tomato. Bring to a gentle boil.
- Dissolve the tamarind paste in a little water and add it to the soup. Season with fish sauce, sugar, and salt.
- Return the cooked shrimp to the pot and simmer for another 5-7 minutes.
- Remove the lemongrass, kaffir lime leaves, and galangal from the soup before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Carbohydrates
- 15g
- Protein
- 20g
- Fat
- 18g
Supplies
Pot Knife Cutting board Wooden spoon
Tools
Serving bowls Soup ladle
Serving suggestions
Serve the Sop Udang Santan Pedas hot with steamed rice or crusty bread on the side.
Tips & tricks
For an extra kick of heat, add more red chilies or a dash of chili flakes to the soup.
Cost
$15