Shrimp Soup

Shrimp Soup

Today we want to teach you another delicious soup that is rich in nutrients. Join us.


  • Uncooked rice: 1 cup
  • Salt-free butter: 2 tablespoons
  • Medium shrimp: 453 grams
  • Salt and black pepper: To the extent necessary
  • Garlic, minced: 2 cloves
  • Roasted onion: 1 piece
  • Chopped red bell pepper: 1 piece
  • Freshly grated ginger: 1 tablespoon
  • Kneading dough: 2 tablespoons
  • Coconut milk: 340 grams
  • Vegetable extract: 3 cups
  • Sour lemon juice: 1 pc
  • Freshly chopped parsley: To the extent necessary


Pour 1 glass of water into a large pot and cook the rice on the package according to the instructions and set aside. Melt the butter in a large saucepan and place over medium-high heat. Add shrimp, salt and pepper to taste.

Continue cooking until the shrimp are pink, set aside for about 2-3 minutes. Add garlic, onion and bell pepper to the pot and stir regularly for about 3-4 minutes. Put the ginger on the heat for another 1 minute when you add it. Add the batter and cook for about 1 minute until well combined.

Gradually add the coconut milk and vegetable extract and stir constantly, and mix and cook for about 1-2 minutes. Reduce heat and bring to a boil until slightly thickened, cook for about 8-10 minutes. Then add rice, shrimp, lemon juice and parsley and stir. Serve immediately.

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