Shrimp, Vegetable & Coconut Milk Soup
Our dietitians' favouriteThis is the Shrimp, Vegetable & Coconut Milk Soup recipe.
- Prep: 55 min
- Cooking: 10 min
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
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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.
Tips
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Nutritional information
Per serving| Energy: | 384 Calories |
| Protein: | 20 g |
| Carbohydrate: | 48 g |
| Fat: | 13 g |
| Fibre: | 9.6 g |
| Sodium: | 317 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 25 % / 273 mg |
| Riboflavin: | 37 % |
| Vitamin A: | 53 % |
| Vitamin B12: | 66 % |
| Vitamin D: | 44 % |
