in Soup Recipes

Tomato and coconut soup with shrimp

updated

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Ingredients for 6 servings:

  • 1 tbsp butter
  • 3 cloves garlic, finely diced
  • 4 cm ginger, finely grated
  • 1 can of tomatoes
  • 1 chili pepper(s), pitted and finely diced
  • 1 can coconut milk
  • 6 king prawns, peeled and deveined
  • Salt and pepper, black
  • possibly coriander leaves, chopped or flat parsley
  • Cayenne pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Sauté the ginger and garlic in the butter, then add the chili pepper and fry briefly. Deglaze with the canned tomatoes and bring to a boil. Then add the coconut milk and reduce over low heat for 20 minutes. Season to taste and let the shrimp simmer in the hot, but not boiling, soup until cooked through. Ladle into bowls and add some fresh coriander or parsley, if desired. If I serve the soup as a starter, I skewer the shrimp on lemongrass and fry them in a little butter and curry powder, then decorate the skewers over a bowl of soup.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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