Shrimp, Vegetable & Coconut Milk Soup
A light, creamy soup made with tender shrimp, fresh vegetables, and smooth dairy milk for a comforting, subtly rich flavour.
Preparation time
55 minutes
Cooking time
10 minutes
Yield
4 servings
Nutritional information
Energy
380 Calories
Protein
19 g
Carbohydrate
25 g
Fat
24 g
Fibre
7.4 g
Sodium
803 mg
Top 5 Nutrients
(% DV*)
Calcium
23 % / 294 mg
Vitamin C
161 %
Vitamin B12
67 %
Selenium
56 %
Niacin
43 %
*percentage of daily value
Ingredients
- 1 1/4 cups (310 mL) shredded coconut
- 2 3/4 cups (680 mL) Milk
- 1 1/2 cups (375 mL) Vegetable broth or fish broth
- 1/2 tsp (2 mL) Thai red chili paste
- 4 cups (1 L) frozen Asian-style vegetable mix
- 1 cup (250 mL) cooked small shrimp
- 1 tsp (5 mL) lime juice
- 2 green onions chopped
- 2 tbsp (30 mL) fresh Thai basil chopped
Preparation
- Heat milk at medium heat to just before boiling point. Remove from heat and stir in coconut. Let sit 45 minutes.
- Strain, squeezing coconut to get all liquid. Set “coconut milk” aside. Bring broth to a boil. Stir in chili paste. Add frozen vegetables and cook until barely tender. Add “coconut milk” and shrimp. Gently reheat.
- Spoon soup into bowls. Add lime juice, sprinkle with green onion, basil and serve.
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