Shrimp soup with coconut milk
A great option for a light dinner or meeting with friends. The dish is spectacular and not banal by the standards of home cooking. I also experimented with cream - the soup is unconditionally tastier with coconut milk)
Ingredients
Servings 4- shrimp - 500 g
- coconut milk - 1 can
- carrots - 1 pc.
- leek - 1 pc.
- fresh ginger - 2 cm
- stem celery - 1 pc.
- green onions - 1 bunch
- lime - 1 pc.
- garlic - 2 teeth
Cooking
Step 1
Boil shrimp for 5 minutes. Then peel off the shells and set aside, and cook the shells in the same broth for another 20 minutes. After that, strain the broth and then use it as a base for soup.
Step 2
Cut the carrots into thin slices, the white part of the leek into rings, and the celery into small slices. Sauté the carrots in a little olive oil. Then remove the carrots - just as quickly fry the onions and celery. Add vegetables to hot broth and simmer for 10 minutes.
Step 3
Finely chop the ginger and garlic. Add to soup, boil for 5 minutes. Pour in coconut milk and bring to a boil. At the final stage, put the shrimp in the soup, add a little freshly squeezed lime juice and chopped green onions. Salt to taste.
Step 4
Divide soup among bowls, garnishing each serving with a lime wedge.