Creamy Coconut-Shrimp Soup
with corn, potato & chives
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!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
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 Crustaceans)
100 milliliters
Coconut milk
5 milliliters
Fish sauce
(Contains Fish)
2.5 g
Fresh chives
(May be present Celery)
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
Utensils
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.