Creamy Coconut-Shrimp Soup
with corn, potatoes & chives4.5(701)
Calories
:
628 kcalProtein
:
21.1g proteinDifficulty
:
MediumExtra Veggies
Family
Allergens:
- Schaaldieren
- Vis
- Selderij
- May contain traces of allergens
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
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
Energy (kJ)2626 kJ
Calories628 kcal
Fat33.3 g
Saturated Fat21 g
Carbohydrate61.2 g
Sugar15.5 g
Dietary Fiber10.9 g
Protein21.1 g
Salt3 g
Potassium1348.9 mg
Calcium47.5 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Soup pan with lid
•Strainer
•Tall-Sided Pan
•Paper Towel
Cooking Steps
1
- 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.
2
- 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.
3
- 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.
4
- 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.
