Shrimp soup with coconut milk
Composition / ingredients
4
servings:
Cooking method
Take a saucepan with a thick bottom, pour vegetable oil into it and put the finely chopped onion to sleep. We pass it for about one minute.
Reduce the heat and pour vegetable broth and coconut milk into the onion. We begin to cook on very low heat for about five minutes, but do not bring it to a boil.
Pre-boiled shrimp can be cut into pieces. Then we put them in the soup and warm them up for a minute.
The finished food is poured on plates, and we add chili pepper oil to each one to taste. The taste of shrimp soup with coconut milk turns out to be 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
- Shrimps peeled frozen - 60 kcal/100g
- Fresh shrimp - 97 kcal/100g
- Shallots - 72 kcal/100g
- Vegetable oil - 873 kcal/100g
- Coconut milk - 230 kcal/100g
- Coriander greens - 25 kcal/100g
- Chili pepper - 40 kcal/100g
- Vegetable broth - 13 kcal/100g