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Shrimp Soup with Coconut Milk

Not the cheapest, but the tastiest! Treat your stomach to something special! A very unusual — you could even say exotic — Mexican recipe you've probably never tried before. What makes it unusual, of course, is the coconut milk. Coconuts used to be a real rarity here, but today you can buy them on any corner. Just make sure they're not dry and hollow inside, since it's the liquid we're after. If you're lucky, you can buy coconut milk on its own. Everything else turns up in any big supermarket. Now let's get started on our shrimp soup with coconut milk.

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Shrimp soup with coconut milk
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 32 % 8 g
Fats 52 % 13 g
Carbohydrates 16 % 4 g
156 kcal
GI: 100 / 0 / 0
  • Take a heavy-bottomed pot, pour in the vegetable oil, and add the finely chopped onion. Sauté it for about a minute.
  • Lower the heat and pour the vegetable broth and coconut milk in with the onion. Cook over very low heat for about five minutes, but don't let it come to a boil.
  • You can cut the pre-cooked shrimp into pieces. Drop them into the soup and warm them through for a minute.
  • Ladle the finished soup into bowls and add chili oil to each, to taste. The shrimp soup with coconut milk comes out sweet-and-sour, very pleasant and fresh.

Caloric content of the products possible in the composition of the dish

  • Canned shrimp - 81  kcal/100g
  • Boiled shrimp - 95  kcal/100g
  • Peeled frozen shrimp - 60  kcal/100g
  • Fresh shrimp - 97  kcal/100g
  • Shallots - 72  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Coconut milk - 230  kcal/100g
  • Fresh cilantro - 25  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Vegetable broth - 13  kcal/100g

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