Creamy Coconut-Shrimp Soup

Name: Creamy Coconut-Shrimp Soup with corn, potato & chives
Total time: 35 min
Yield: 2
Cuisine: 0
Ingredients: 1 piece Red onion; 400 g Potatoes; 3 teaspoon Ground paprika; 2 piece Bay leaf; 140 g Corn; 4 piece Tomato; 160 g Shrimp; 200 milliliters Coconut milk; 10 milliliters Fish sauce; 5 g Fresh chives; 1 tablespoon Olive oil; 1 tablespoon [Plant-based] butter; 500 milliliters Low sodium vegetable stock; 2 teaspoon White wine vinegar; to taste Salt and pepper

with corn, potato & chives

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This creamy soup is inspired by chowder, a hearty soup from the United States. We're giving this soup its own twist by using shrimp and coconut milk for added creaminess!

Tags:

Calorie Smart

•Extra Veggies

•Family

Allergens:

Schaaldieren

•Vis

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total35 minutes

Cooking Time25 minutes

DifficultyMedium

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

(May be present: Selderij)

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

[Plant-based] butter

250 milliliters

Low sodium vegetable stock

1 teaspoon

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2577 kJ

Calories616 kcal

Fat33.1 g

Saturated Fat21.1 g

Carbohydrate57.2 g

Sugar14.2 g

Dietary Fiber17.8 g

Protein21.8 g

Salt3.4 g

Potassium399.5 mg

Calcium31.5 mg

Iron0.5 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

Prepare the stock.
Chop the onion. Peel the potatoes and dice them into 1 - 1.5cm chunks.
Melt the 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.

Pat dry the shrimp with kitchen paper.
Heat the olive oil in a frying pan over high heat and fry the shrimp for 2 minutes until lightly pink. They don't need to be done yet, as they'll finish cooking in the soup later.
Season with salt and pepper, then remove from the pan and set aside.

Did you know... shrimp may be low in calories, but they are rich in protein and calcium.

Stir the corn, tomato, coconut milk and fish sauce* into the potatoes and cook for 2 minutes.
Add the shrimp and their cooking juices, then cook for 1 more minute.
Stir in the white wine vinegar and half of the chives.
Serve the soup on deep plates and garnish with the rest of the chives.

*Take care, this ingredient is salty! Use as preferred.