Shrimp and Coconut Soup

This can be served chilled or hot. You can add 1 cup of cooked rice or quinoa to this, but it is not necessary.

Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Medium

Serves: 4

Ingredients

  • 2 small shallots, peeled and minced
  • 2 tsp. peanut oil
  • 2 Tbsp. cornstarch
  • 1½ cups clam juice warmed
  • ½ cup dry white wine
  • 1 cup unsweetened coconut milk
  • 1 lb. shrimp, shelled, deveined, and chopped
  • ½ tsp. salt
  • ½ tsp. ground white pepper

Directions

  • Sauté the shallots in the oil until soft, about 10 minutes over medium heat. Stir in the cornstarch and cook until very thick. Add clam juice, wine, and coconut milk and cook, covered, over very low heat for 30 minutes.
  • Stir in the shrimp; heat until the shrimp turns pink. Add basil, salt, and white pepper and serve hot or cold.

Recipe Information

Serves: 4

Ingredients

  • 2 small shallots, peeled and minced
  • 2 tsp. peanut oil
  • 2 Tbsp. cornstarch
  • 1½ cups clam juice warmed
  • ½ cup dry white wine
  • 1 cup unsweetened coconut milk
  • 1 lb. shrimp, shelled, deveined, and chopped
  • ½ tsp. salt
  • ½ tsp. ground white pepper

Directions

  • Sauté the shallots in the oil until soft, about 10 minutes over medium heat. Stir in the cornstarch and cook until very thick. Add clam juice, wine, and coconut milk and cook, covered, over very low heat for 30 minutes.
  • Stir in the shrimp; heat until the shrimp turns pink. Add basil, salt, and white pepper and serve hot or cold.

Nutrition Information

Nutrition Information
Amount per serving
Calories170
Total Fat5g
Saturated Fat2g
Cholesterol145mg
Sodium1130mg
Total Carbohydrate9g
Dietary Fiber1g
Sugars2g
Protein17g