Filter
Reset
Sort ByRelevance
KATHY S
Thai coconut shrimp soup
Thai coconut shrimp soup.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Pour the broth and coconut milk into a pan and bring to the boil.
-
Cut the stalk of the red pepper. Halve the pepper in the length and remove the seed lists with a sharp knife. Cut the pepper into strips.
-
Peel the ginger and cut into wafer-thin slices. Cut the onion into half rings.
-
Add the red pepper, ginger, onion and sugar to the stock. Cook for 10 minutes on medium heat.
-
Clean the mushrooms with kitchen paper and cut into quarters.
-
Add the mushrooms and cook for another 3 minutes until they are al dente.
-
Clean the lime, grate the green skin of the lime and squeeze the fruit.
-
Add the shrimp and season the soup with the fish sauce, lime zest and juice.
-
Divide the soup over the bowls and sprinkle with the coriander.
Blogs that might be interesting
-
25 minLunchmussel, onion, thyme, dried thyme, White wine, cider, white beer, butter, leeks, curry powder, flour, cooking cream, mustard, celeriac,mussel mustard soup -
23 minAppetizerRed pepper, fresh coriander, onion, garlic, lime, oil, Laos, coconut milk, chicken breast cubes, fish sauce,chicken soup with coconut -
25 minAppetizerWhite wine vinegar, mustard, olive oil, baguette, walnuts, bluefin cheese, lamb's lettuce, capers,salad with baguette and blue cheese -
30 minAppetizerolive oil, Red onion, Red pepper, thyme, dried thyme, vegetable stock, ciabatta Bread, Pesto, Parmesan cheese, creme fraiche,paprika soup with pesto crostini
Nutrition
255Calories
Sodium0% DV2.020mg
Fat28% DV18g
Protein20% DV10g
Carbs4% DV12g
Fiber8% DV2g
Loved it