Tomato, Coconut and Shrimp Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tomato, Coconut and Shrimp Soup calories by ingredient
Introduction
The ingredients sound a bit bazaar but they go together quite nicely and the soup is hearty with good texture. The ingredients sound a bit bazaar but they go together quite nicely and the soup is hearty with good texture.Number of Servings: 8
Ingredients
-
1 cup chopped onion
1 cup chopped celery
1/4 cup extra virgin olive oil
1 - 28oz can of crushed tomatoes
4.5 cups of water
1 bay leaf
2 tsp oregano
Pinch of cinnamon
1 - 12oz can of coconut milk
1.25 cups of white instant rice
1 cup cooked shrimp - chopped into bite sized pieces
Salt & Pepper to taste
Toasted coconut flakes and sugar - optional
Directions
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.