Creamy Coconut-Shrimp Soup
with corn, potatoes & chives
This creamy soup is inspired by chowder, a hearty soup from the United States. We're putting a spin on this dish by adding shrimp and coconut milk for extra creaminess!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ piece
Red onion
200 g
Potatoes
1.5 teaspoon
Ground paprika
1 piece
Bay leaf
70 g
Corn
2 piece
Tomato
80 g
Shrimp
(Contains: Schaaldieren)
100 milliliters
Coconut milk
5 milliliters
Fish sauce
(Contains: Vis)
2.5 g
Fresh chives
(Contains: Selderij, May contain traces of allergens)
Not included in your delivery
250 milliliters
Low sodium vegetable stock
½ tablespoon
Olive oil
½ tablespoon
[Plant-based] butter
1 teaspoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Prepare the stock.
- Chop the onion. Peel the potatoes and dice them into 1 - 1.5cm chunks.
- Melt a knob of butter in a soup pot over medium-high heat and fry the onion with a pinch of salt for 3 minutes.
- Add the paprika and the bay leaf and fry for 1 more minute.
- Add the potatoes and the stock, then cover with the lid and boil for 12 - 15 minutes until done.
- Roughly chop the tomato and finely chop the chives.
- Drain the corn.
- Stir the corn, the tomato, the coconut milk and the fish sauce* into the potatoes and cook for 2 minutes.
*Take care, this ingredient is salty! Use as preferred.
- Meanwhile, pat the shrimp dry with kitchen paper.
- Heat a drizzle of olive oil in a frying pan over high heat. Fry the shrimp for 2 minutes until lightly pink, seasoning with salt and pepper. They don't need to be done yet, as they'll finish cooking in the soup later.
- Shortly before serving, transfer the shrimp and their cooking juices to the soup and cook for 1 minute.
- Stir the white wine vinegar and half of the chives into the soup.
- Serve the soup on deep plates and garnish with the rest of the chives.
