COCONUT SHRIMP SOUP
This delicious soup is just three simple steps away from your dinner table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
- Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
- Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
SHRIMP SOUP WITH COCONUT MILK
Shrimp soup is a creamy, healthy and flavorful soup with coconut milk and vegetables. It is a delicious soup recipe for all the seafood lovers.
Provided by antonetroajer
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a pan heat oil, add chopped garlic and cook until the color changes slightly orange.
- Add chopped onion, bell pepper and cook until onion becomes soft.
- Add chopped tomatoes and cook until the tomatoes become partially soft.
- Add shrimp, coriander powder, red chili powder, chopped cilantro and cook until the shrimp gets cooked thoroughly.
- Add coconut milk and bring it to a boil. Turn off the heat and transfer it to a soup bowl immediately. Serve warm.
Nutrition Facts : Calories 215.4, Fat 18.8, SaturatedFat 12.8, Cholesterol 63, Sodium 692.1, Carbohydrate 5.4, Fiber 0.9, Sugar 1.5, Protein 8.7
SHRIMP IN COCONUT MILK
Steps:
- Place the shrimp shells in a saucepan, along with the thyme, bay leaves and peppercorns. Add 3 cups of water, bring to a boil, reduce the heat and simmer until reduced by a third, about 30 minutes. Strain the liquid (you should have about 1 cup) and discard the shells.
- Heat the oil in a large skillet over moderate heat. Add the onion, scallions, salt and pepper and saute until soft, about 3 to 5 minutes. Add the garlic, tomatoes, aji and reserved shrimp stock and simmer until thickened, about 5 minutes. Stir in the coconut milk, shrimp, lime juice and peas, and cook until the shrimp are pink and just cooked, turning the shrimp once as they cook, about 3 minutes. Serve over white rice.
THAI SHRIMP COCONUT SOUP
Make and share this Thai Shrimp Coconut Soup recipe from Food.com.
Provided by Rabia
Categories Thai
Time 35m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Add water and coconut milk to pot and whisk.
- Add salt.
- Bring to the boil.
- Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
- Reduce the heat to a simmer for 10-15 minutes.
- Strain of the big pieces.
- Add mushrooms and jalapeno peppers.
- Cook for 5 minutes.
- Add shrimp and cook till shrimp is done.
- Add green onions and lime juice.
- Cook for 5 minutes.
- Garnish with coriander leaves or thai basil.
Nutrition Facts : Calories 265.1, Fat 19.1, SaturatedFat 16.5, Cholesterol 110.4, Sodium 474.7, Carbohydrate 10.5, Fiber 2.8, Sugar 7.2, Protein 15.7
COCONUT SHRIMP CHOWDER
After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. -Michalene Baskett, Decatur, Georgia
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.
Nutrition Facts : Calories 376 calories, Fat 26g fat (16g saturated fat), Cholesterol 112mg cholesterol, Sodium 633mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 5g fiber), Protein 20g protein.
GINGER-GARLIC SHRIMP WITH COCONUT MILK
Fresh ingredients and bold condiments do the heavy lifting here, creating a fragrant 20-minute meal that will lure people into the kitchen, wondering what smells so good. Inspired by elements of Indian and Thai curries, the shrimp are coated in ginger, garlic and turmeric, then seared and braised in a combination of coconut milk and soy sauce. Spinach is stirred in for a bit of green, but you can substitute your favorite quick-cooking greens like bok choy or kale and adjust cooking time as needed. Swap the shrimp for scallops or white fish, if you like. Serve with rice, rice vermicelli noodles or naan to soak up the flavorful liquid.
Provided by Yasmin Fahr
Categories dinner, weeknight, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a mixing bowl, mix together the garlic, ginger, turmeric, 1 teaspoon salt, ½ teaspoon pepper and the olive oil. Add the shrimp and mix to coat well.
- Heat the vegetable oil in a large skillet over medium-high until shimmering. Add the shrimp in an even layer and cook, undisturbed, for 2 minutes. Pour in the coconut milk and soy sauce, stir to combine and turn the shrimp. Raise the heat to high and adjust it to maintain a simmer (avoid bringing to a boil), and cook until the liquid is slightly thickened and shrimp are almost cooked through, stirring occasionally, about 3 minutes. Stir in the spinach in batches until wilted.
- Remove from the heat and squeeze in the juice from a lime half. Adjust seasoning with more lime and salt as needed. Top with the chiles, scallions and cilantro, and serve with rice, noodles or naan.
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- Heat oil in a large pot over medium-high heat. Add shrimp; stir-fry 2 to 3 minutes or just until shrimp turn pink. Transfer shrimp to a plate. Add ginger, garlic, and bell pepper to pot, and sauté 1 to 2 minutes or until tender. Stir in curry paste, broth, coconut milk, and, if desired, fish sauce. Add lime juice and brown sugar, and bring to a boil; reduce heat, and let simmer 5 minutes. Stir in shrimp. Garnish, if desired.
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