Shrimp in coconut broth

Shrimp in coconut broth

1 review, 5 star(s). 100% would make again

Ready in 1 hour

This is a tasty and elegant soup that can be served in fresh coconut shells for an exotic touch.


1 pound raw shrimp; cleaned and deveined
1 can coconut milk
1 can chicken broth
1 large potato; boiled
1 medium red onion; chopped
ginger; fresh chopped, to taste
garlic; fresh chopped, to taste
1 hot chile pepper
2 tablespoons olive oil
1 teaspoon curry powder
red chile pepper flakes
lemon grass; (optional)
1 green onion leaves; for garn ish
1 limes

Original recipe makes 4



Place clean shrimp in a dish with olive oil red chile pepper and cut chives.

Set aside.

Finely chop one boiled potato, chile pepper, fresh ginger root and garlic.

In a tablespoon of olive oil fry the chopped red onion, chile,ginger and garlic.

Add a pinch of curry

Add chicken soup, coconut milk, chopped potato, lemon grass.Cook for about 15 minutes

Add the shrimp and cook until turns pink about 5-6 minutes.

Serve soup with chopped green onion and cilantro, wedges of lime

and homemade croutons or crostini..

Alert editor   

Shrimp in coconut broth with homemade crostini and chilean rose wine served on New Year's day 2010.

Calories Per Serving: 580 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I always serve this dish with a rose wine. [I posted this recipe.]
ElenaM 5y ago

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