Shrimp, Vegetable & Coconut Milk Soup
- Course Main Dishes
- Yields 4
Preparation
What You Need
Instructions
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.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 384 CaloriesProtein: 20 g
Carbohydrate: 48 g
Fat: 13 g
Fibre: 9.6 g
Sodium: 317 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
25 %
/
273
mg
Vitamin B12:
66 %
Vitamin A:
53 %
Vitamin D:
44 %
Riboflavin:
37 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
2 out of 3 Canadians are not getting enough milk products every day. Discover the multiple benefits of milk products and learn more about the recommended number of servings.
Getenough.ca
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