Tomato, Coconut and Shrimp Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 cup chopped onion1 cup chopped celery1/4 cup extra virgin olive oil1 - 28oz can of crushed tomatoes4.5 cups of water1 bay leaf2 tsp oreganoPinch of cinnamon1 - 12oz can of coconut milk1.25 cups of white instant rice1 cup cooked shrimp - chopped into bite sized piecesSalt & Pepper to tasteToasted coconut flakes and sugar - optional
1. Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and saute until tender (about 10 minutes).
2. Add the canned tomatoes, water, bay leaf, oregano and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
3. Stir in the coconut milk and remove the bay leaf.
4. Add shrimp and instant rice stirring well for a minute before allowing to simmer for 2 more minutes so the rice can cook.
5. Garnish with a sprinkle of toasted coconut on top
Serve the soup hot. (reheats very well)
Number of Servings: 8
Recipe submitted by SparkPeople user SHAWNAJ.
2. Add the canned tomatoes, water, bay leaf, oregano and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally.
3. Stir in the coconut milk and remove the bay leaf.
4. Add shrimp and instant rice stirring well for a minute before allowing to simmer for 2 more minutes so the rice can cook.
5. Garnish with a sprinkle of toasted coconut on top
Serve the soup hot. (reheats very well)
Number of Servings: 8
Recipe submitted by SparkPeople user SHAWNAJ.
Nutritional Info Amount Per Serving
- Calories: 265.1
- Total Fat: 16.6 g
- Cholesterol: 55.3 mg
- Sodium: 285.0 mg
- Total Carbs: 21.5 g
- Dietary Fiber: 4.6 g
- Protein: 8.1 g
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