This shrimp soup is silky and loaded in flavor. We are going to make a broth out of tomato, onion, garlic, ginger and shrimp as a base and then finish it off with coconut milk and more shrimp. This is delicate and delicious.
This soup will take you less than 30 minutes to be ready so it is a great weeknight meal.
I have two recommendations for cooking shrimp. One is that you always use deveined shrimp. This means that the black vein that runs down the shrimps back is removed. This is the shrimp’s intestine and is gritty and tastes bad. Don’t ruin your beautiful soup by skipping this step.
The second recommendation is that you do not overcook it. Shrimp cooks very quickly and if you overdo it you will end up with rubbery shrimp. In this soup all you need to do is let it change color as the shrimp will continue cooking in the hot liquid.
Here is what you are going to need for this wonderful and exquisite shrimp soup with coconut milk:
4 cups (1 liter) chicken stock
1/2 pound (250 grams) of peeled and deveined shrimp
1 medium ripe tomato
1 small yellow onion – peeled
2 large garlic cloves – peeled and halved
About 1 inch piece of fresh ginger – peeled and chopped
1 – 400 ml. or 14.5 oz. can of unsweetened coconut milk
1/4 teaspoon ground red chili pepper (optional)
1 tsp. Worcestershire sauce
2 TBS of cornstarch diluted into 1/4 cup water
1 – 400 gram or 14 oz. can baby corn or 1/2 a cup diced potatoes or 1/2 a cup of yellow corn kernels
Salt & black pepper
Lemon wedges and green onion for garnish
Place the tomato, onion, garlic and ginger in a food processor or blender with 1/2 a cup of stock and turn into a paste. Set aside.
Place half of the shrimp into the processor or blender and add another 1/2 cup of chicken stock. Make a paste and set aside.
Place the remaining chicken stock in a pot and add the blended vegetables and shrimp. Bring the broth to a boil, reduce the heat and simmer for ten minutes. Strain the broth and return it to the pot.
Add the coconut milk and mix. Add the chili pepper and Worcestershire sauce. Add the diluted cornstarch and mix until the soup starts to thicken. Work on low heat and so not stop stirring until it thickens.
Add the baby corn or potato or corn kernels. Add salt and pepper. Be careful not to over salt as the shrimp already has sodium in it so taste it before adding. Add the remaining shrimp and cook for 2 to 3 minutes or until the shrimp starts turning pink. Remove the pot from the heat. The shrimp will finish cooking in the hot soup.
Ladle the soup into four bowls and garnish with green onion. Serve with lemon wedges on the sides and enjoy.
CALORIES 231.39; FAT 4.24 grs (sat 1.12; mono 1.52; poly 0.72); PROTEIN 16.19 grs ; FIBER 0.35 grs; CARBS 32.76 grs; CHOLESTEROL 78.63 mg; IRON 1.31 mg; SODIUM 794.32 mg; CALCIUM 95.18 mg