Vegetable Shrimp Soup Recipe
Ingredients
| Onions | 1 Cup (16 tbs), chopped | |
| Garlic | 2 Clove (5gm) | |
| Ground coriander | 1 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 2 Teaspoon | |
| Dried Chili Peppers- 1/2 teaspoon | ||
| Powdered ginger | 1 Teaspoon | |
| Oil | 3 Tablespoon | |
| Coconut milk | 7 Cup (16 tbs) | |
| Mixed Vegetables (green beans, carrots, peas, etc.)- 1 1/2 pounds or Frozen- 2 packages, thawed | ||
| Bay leaf | 1 | |
| Cabbage | 1 Cup (16 tbs), shredded | |
| Lemon Rind- 2 teaspoons, grated | ||
| Raw Shrimp- 1 pound, shelled, deveined, and diced | ||
Directions
MAKING
1) Make a paste from the onions, garlic, coriander, cumin, salt, chilli peppers and ginger by pounding or chopping it.
2) In a saucepan heat oil and sauté the mixture for 3 minutes, stirring constantly.
3) Stir in the coconut milk and bring to boil.
FINALIZING
4) Add the vegetables, bay leaf, cabbage and lemon rind and simmer for 20 minutes.
5) Stir in the shrimps and cook for 5 minute more or until shrimps are tender.
SERVING
6) Serve the Vegetable Shrimp Soup, hot in a deep soup bowl.
1) Make a paste from the onions, garlic, coriander, cumin, salt, chilli peppers and ginger by pounding or chopping it.
2) In a saucepan heat oil and sauté the mixture for 3 minutes, stirring constantly.
3) Stir in the coconut milk and bring to boil.
FINALIZING
4) Add the vegetables, bay leaf, cabbage and lemon rind and simmer for 20 minutes.
5) Stir in the shrimps and cook for 5 minute more or until shrimps are tender.
SERVING
6) Serve the Vegetable Shrimp Soup, hot in a deep soup bowl.
Chef
