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
Servings: 4
250 g peeled shrimp
800 ml vegetable broth
150 ml coconut milk
1/2 teaspoon curry powder
1 carrot
Steps
Cut the carrot into thin slices or matchsticks, have the shrimp ready for their brief cooking time, and stir the coconut milk well. Measure the curry powder before heating the broth.
Pour the broth into a pot, add the curry powder, and bring to a gentle boil.
Add the carrot to the curry broth and cook for a few minutes, until slightly tender. Pour in the coconut milk. If the shrimp are raw, cook them in the soup for 3–4 minutes; if they are already cooked, add them only for the final minute of heating.
Serve when the shrimp are firm and heated through but not rubbery. The coconut milk should blend with the curry powder into a mild, creamy base.
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