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
-
20 minAppetizerpeeled raw tiger prawns, garlic, parsley, extra virgin olive oil, dried laurel leaves, dried chili pepper, coarse sea salt,gambas al ajillo - shrimps with garlic
-
25 minAppetizerwhite raisins, olive oil, fennel bulb, Spaghetti, anchovy fillet, garlic, capers, flat leaf parsley, lemon,spaghetti with fennel
-
45 minAppetizerfennel bulb, olive oil, puff pastry bottom, creme fraiche, bluefin cheese,fennel pie with blueberry cheese
-
40 minAppetizerfrozen dough for savory pie, sauerkraut natural, sunflower oil, small onion, small apple, ham cubes, medium sized egg, fresh cream,savory sauerkraut cakes
Nutrition
255Calories
Sodium0% DV2.020mg
Fat28% DV18g
Protein20% DV10g
Carbs4% DV12g
Fiber8% DV2g
Loved it