Coconut Soup with Shrimps and Chicken

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Rich creamy soups are always welcomed by my family members. That's why I always try to add multiple ingredients in a soup base. Normal coconut soup tastes great, but with the addition of spiced up shrimps and chicken, it simply rocks. For best results, only fresh coconut should be taken to create this soup. If shrimps are not available in your area, you can omit them altogether. Depending on your taste, you can make the spicy version of the same. For richer taste, you can also add cashew paste to this soup. As always, I'll suggest you to serve this soup hot right before the main course. It's extremely appetizing and helps in digesting the food. So let's make this rich, creamy and scrumptious soup.

Coconut Soup With Shrimps And ChickenCoconut Soup with Shrimps
Coconut Soup with Shrimps and Chicken
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Creamy coconut soup with chicken and shrimps

Try this creamy and flavorful coconut soup which includes loads of fresh shrimps and boneless chicken which is delicately seasoned with spices and herbs.

Preparation Time: 20 minutes
Cooking time: 30 minutes
Servings: 6

Ingredients:
  • 1 liter fresh coconut milk
  • 1 cup fresh cream
  • 250 gm shrimps (deveined)
  • 250 gm boneless shredded chicken
  • 4 cloves garlic (finely minced)
  • 1 tbsp poppy seeds
  • 4 green chillies (finely chopped)
  • 1/4 tsp black pepper powder
  • 1/4 tsp red chilli flakes
  • small bunch of coriander leaves
  • 6 tsp vegetable oil
  • salt to taste

Instructions:

  1. Make a fine paste of poppy seeds in a little water and keep aside.
  2. Heat 3 tsp oil in a deep frying pan and add minced garlic to it.
  3. Saute for about a minute and add green chillies to it.
  4. Stir fry for two more minutes and add poppy seeds paste.
  5. Saute for a minute and add coconut milk to it.
  6. Add a pinch of salt and let it simmer with covered lid for about 15 minutes.
  7. Once it reaches thick consistency, add fresh cream and remove it from the flame.
  8. Add 3 tsp oil in a shallow frying pan.
  9. Add shrimps and shredded chicken and stir fry on high flame.
  10. Add chilli flakes, black pepper powder and salt.
  11. Saute for about 3 minutes and add 1/4 cup of water to it.
  12. Cover the lid and let it simmer for about 5 minutes.
  13. Add shrimps and chicken mix on top of the coconut soup.
  14. Garnish with chopped coriander and chilli flakes.
  15. Serve hot with toasted bread.

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