Smooth and Creamy Coconut Shrimp Soup
Always in-season my coconut shrimp soup is very easy to prepare and moreover warmly welcomed every time I put it on our table. Full of good healthy vegetables and South Asian flavors it is creamy and delicate in taste but you can also have it in its spicer version. Up to you to define the quantity of hot pepper 😉
Serves 6. Total time: 1 hour 15 min (preparation: 35 min, cooking: 40 min)
INGREDIENTS (organic, in order of usage)
3 tablespoons of Coconut Oil
1 Garlic clove (big)
2cm of fresh Ginger
1 level tablespoon of Sweet Pepper
1 Onion (medium)
4 Carrots (medium)
3-4 pinches of coarse unrefined salt (sea or Himalayan)
1 tablespoon of Coconut Flour diluted in 200ml of Water
2 rounds of Pepper mill (black)
1 Celery stalk with the leaves (big)
1 Leek (medium)
1,3l of Water
1 Vegetable Bouillon-cube
1/2 head of Cauliflower (small)
300ml of Coconut Cream
100g of Sweet Corn Kernels (canned)
150g of small Shrimps
1 handful of fresh Coriander
- Sauté in a soup casserole at medium temperature: 3 tablespoons of coconut oil with 1 big garlic clove and 2 cm of ginger both finely chopped for about 2-4 minutes.
- Add 1 level tablespoon of sweet pepper, finely chopped onion, carrots in thin slices (about 2mm thick), salt and pepper and continue cooking for another 2-3 minutes.
- Pour in the water diluted coconut flour, lower the heat a little and let it simmer while you cut: the celery stalk in 3-4mm thick pieces with the leaves, and the leek in slices of the same thickness. Add them to the soup.
- Time to pour (about) 1,3 l of water and a cube of vegetable broth and bring to a boil while you cut the cauliflower in small pieces (with the branches except the main trunk).
- Add the cauliflower, lower the heat to medium-low, pour in the coconut cream and let simmer 30-40 minutes. Vegetables should be cooked but not completely softened.
- At the very end of cooking turn down the heat to very low and finally then add corn, shrimp and coriander and let simmer another 2-3 minutes. These ingredients do not need cooking, they just need to soak up the flavors of the soup 😉