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Soup with shrimp, green beans and coconut milk

Author
Cookinero 19 Oct 2022
21130
Soup with shrimp, green beans and coconut milk

A quick, lean Asian-inspired soup spiced up with almonds and coriander seeds.

How to cook Soup with shrimp, green beans and coconut milk

Step 1

Soup with shrimp, green beans and coconut milk

Crush the nuts, coriander and garlic in a mortar.

Step 2

Soup with shrimp, green beans and coconut milk

Boil the beans in a saucepan in salted water, remove from the water, save the water.

Step 3

Soup with shrimp, green beans and coconut milk

Fry finely chopped onion in a pan until translucent. Add garlic mixture. Warm up.

Step 4

Soup with shrimp, green beans and coconut milk

Add the spice mixture and coconut milk to the pot. Bring to a boil and cook for 15-20 minutes. Add shrimp, beans, lemon juice to taste.

Step 5

Soup with shrimp, green beans and coconut milk

Garnish with chili and lemon wedges when serving. Enjoy your meal!

Soup with shrimp, green beans and coconut milk - FAQ About Ingredients, Baking Time and Storage

Absolutely! Broccoli florets, snow peas, or even edamame would work well as substitutes or additions. Adjust cooking time as needed for different vegetables.
Chicken or firm tofu are great alternatives. If using chicken, ensure it's cooked through before adding the coconut milk. Tofu should be pan-fried or baked until golden-brown for the best texture.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
While this soup can be frozen, the texture of the coconut milk and green beans might change slightly upon thawing. Freeze in portion-sized containers for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stovetop.
Firm tofu (pan-fried or baked) or chickpeas are excellent vegetarian options. Add them during the last few minutes of cooking to warm through.
Control the amount of chili you add when serving. You can also add a pinch of red pepper flakes to the pot while it simmers for an extra kick.
Yes, you can. Use about 1 teaspoon of dried coriander for every tablespoon of fresh coriander called for in the recipe. Keep in mind the flavor won't be as vibrant.
Serve the soup hot, garnished with fresh cilantro and a squeeze of lime. A side of crusty bread or rice complements it nicely.

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