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A light and aromatic Indian shrimp soup made with creamy coconut milk, tangy tomatoes, and fragrant spices. This coastal-style soup is wonderfully comforting and ready in under 40 minutes.
For 4 servings
Prepare the Shrimp and Coconut Milk
Make the Aromatic Base
Cook the Soup
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A light and aromatic Indian shrimp soup made with creamy coconut milk, tangy tomatoes, and fragrant spices. This coastal-style soup is wonderfully comforting and ready in under 40 minutes.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 187.65 calories per serving with 14.15g of protein, it's a moderately challenging recipe perfect for lunch or dinner or supper.
Finish and Serve
To reduce fat, use light coconut milk or reduce the quantity of coconut oil to 1 tbsp.
If short on time, you can use 1 can (400ml) of full-fat coconut milk instead of extracting it from fresh coconut.
Increase the quantity of shrimp to 400g for a more protein-rich soup.
Shrimp provides high-quality protein, which is essential for muscle repair and building, while being low in calories.
Coconut milk contains medium-chain triglycerides (MCTs), which are a source of healthy fats that can provide energy.
Spices like turmeric and ginger have powerful anti-inflammatory and antioxidant properties that support overall health.
Yes, this shrimp soup can be very healthy. Shrimp is a great source of lean protein, and coconut milk provides healthy fats. The spices also offer various anti-inflammatory benefits.
A single serving of this Indian-style shrimp soup has approximately 250-300 calories, depending on the fat content of the coconut milk used.
Absolutely. If using frozen shrimp, make sure to thaw them completely before marinating and adding them to the soup. Pat them dry to remove excess water.
This soup pairs wonderfully with steamed rice, crusty bread for dipping, or as a light meal on its own.
