Coconut – Tomato – Soup with Shrimp
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Total Time | 10 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g tomato (s), skinless, diced
- 250 ml coconut milk
- 650 ml vegetable stock
- 4 spring onion (s)
- 25 g iner, chopped
- 2 chilli pepper (s), red, pitted, finely chopped
- 150 g shrimp, cooked
- 1 tablespoon oil
- 3 tablespoon soy sauce
- 3 tablespoon lime juice or lemon juice
Print Recipe
Pin Recipe Instructions
- Wash the spring onions. Finely chop the white, cut the green into fine rings (for decoration).
- Heat the oil. Fry the white spring onions, ginger and chilli in it. Deglaze with coconut milk and vegetable stock and simmer for about 4 minutes. Then add the shrimp and diced tomatoes to the soup and let them get hot.
- Season with soy sauce and lime juice and sprinkle with the green spring onions before serving.
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