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Shrimp, Vegetable & Coconut Milk Soup
4 serving(s)
Ingredients
1 1/4 cups (310 ml) shredded coconut

2 3/4 cups (700 ml) milk

1 1/2 cups (375 ml) broth (chicken, vegetable or fish)

1/2 tsp (2 ml) Thai red chili paste (or to taste)

4 cups (1 litre) frozen Asian-style vegetable mix

1 cup (250 ml) cooked small shrimp

1 tsp (5 ml) lime juice

2 green onions, chopped

2 tbsp (30 ml) fresh basil, chopped
Preparation
Heat milk at medium heat to just before boiling point. Remove from heat and stir in coconut. Let sit 45 minutes. Strain, squeezing coconut to get all liquid. Set “coconut milk” aside. Bring broth to a boil. Stir in chili paste. Add frozen vegetables and cook until barely tender. Add “coconut milk” and shrimp. Gently reheat. Spoon soup into bowls. Add lime juice, sprinkle with green onion, basil and serve.
Nutrional information per serving
Nutrient
% DV*
Energy
Protein
Carbohydrates
Fat
Fibre
Sodium
384 Calories
20 g
48 g
13 g
9.6 g
317 mg
Calcium
Vitamin B12
Vitamin A
Vitamin D
Riboflavin
25 % / 273 mg
66 %
53 %
44 %
37 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
100% Canadian Milk