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Shrimp Coconut Curry Soup

Costo $12, salva $8

Fonte: Recommended by CookPal

  • 15 Min
  • 2 Porzioni
  • $12

INGREDIENTI

  • Seafood

    • 🦐 75g peeled shrimp

  • Vegetables

    • 75g red bell pepper
    • 🍄 100g shimeji mushrooms
    • 80g sliced bamboo shoots

  • Condiments

    • 1 tsp salad oil
    • 🌿 30g cilantro
    • 🍋 1 tsp lemon juice

  • Soup Base

    • 🥥 200ml coconut milk
    • 🧂 1 pinch salt
    • 1/2 tbsp fish sauce
    • 1/2 tbsp curry powder
    • a dash of white pepper
    • 💧 100ml water

PASSI

1

Heat 1 tsp of salad oil in a pot over medium heat.

2

Add peeled shrimp and sauté until they turn pink. Remove and set aside.

3

Add shimeji mushrooms, bamboo shoots, and red bell pepper to the pot. Stir-fry for 2 minutes.

4

Pour in coconut milk, water, fish sauce, curry powder, salt, and white pepper. Stir well.

5

Bring the soup to a gentle boil and simmer for 5 minutes.

6

Add the cooked shrimp back to the pot and simmer for 2 more minutes.

7

Serve the soup hot, garnished with cilantro and a drizzle of lemon juice.

NUTRIENTI

Per 1 porzione

🔥

250

Calorie

  • 15g
    Proteine
  • 12g
    Carboidrati
  • 10g
    Grassi

💡 Suggerimenti

Use fresh shrimp for the best flavor.Adjust the curry powder to your spice preference.Serve with rice or bread for a more filling meal.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.