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Shrimp and Coconut Milk Soup
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Source: https://recipheon.com/en/recipes/soups/shrimp-and-coconut-milk-soup
About this recipe
Shrimp and coconut milk soup is a light, aromatic vegetable-broth soup with mild curry. Coconut milk gives it creaminess and gentle sweetness, while shrimp add a more pronounced seafood flavor. Carrot adds color and natural sweetness that complements the coconut base. Cook the shrimp only briefly so they stay firm and retain their texture.
Ingredients
250 g peeled shrimp
800 ml vegetable broth
150 ml coconut milk
1/2 teaspoon curry powder
1 carrot
Steps
Peel the carrot and cut into thin slices or matchsticks. Thaw frozen shrimp in the refrigerator in advance and drain; check that they are cleaned. Check the package to determine whether they are raw or already cooked. Stir the coconut milk thoroughly and measure the curry powder.
Pour the broth into a saucepan, add the curry powder and stir. Bring to a light boil, then reduce the heat to a gentle simmer.
Add the carrot and cook for a few minutes until slightly softened and no longer hard when pierced. Pour in the coconut milk and heat through. Cook raw shrimp in the soup for about 3–4 minutes until their centers become opaque. Add already-cooked shrimp only for the final minute of heating.
Stir the soup gently and serve once the shrimp are hot, springy and cooked through. Remove the saucepan from the heat at that point so further cooking does not make them tough.
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