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Shrimp. Vegetable and Coconut Soup

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“I found this in the health section of a magazine. This is a Thai - style soup that will serve 4.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 14 cups shredded coconut
  • 2 34 cups milk
  • 1 12 cups broth (chicken, vegetable or fish)
  • 12 teaspoon thai chili paste
  • 4 cups asian style frozen mixed vegetables
  • 1 cup cooked small shrimp
  • 1 teaspoon lime juice
  • 2 green onions, chopped
  • 2 tablespoons fresh basil, chopped

Directions

  1. Heat milk on medium heat to just before boiling point.Remove from heat and stir in coconut.
  2. Let stand for 45 minutes
  3. Strain squeezing coconut to get out all liquid.
  4. Leave coconut milk aside.
  5. Bring broth to a boil
  6. Stir in chili paste.
  7. Add frozen vegetables and cook until barely tender.
  8. Add coconut milk and shrimp.
  9. Reheat gently.
  10. Spoon into bowls and add lime juice and green onion and basil and serve.

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