Coconut & Shrimp Chowder
"Originally found @ realsimpledotcom, this hearty chowder w/island flavors becomes a satisfying meal when eaten w/the Filipino pandesal bread rolls to sop up all the goodness & then followed by a finale of fresh island fruits for dessert. I altered 1 ingredient for our personal use, but have otherwise entered this recipe as written for play in Culinary Quest #3 for the Philippines region, altho I was unable to specify southeast Asian cuisine. ENJOY!"
Ingredients
Nutritional
- Serving Size: 1 (545.9 g)
- Calories 458.5
- Total Fat - 27.5 g
- Saturated Fat - 20.9 g
- Cholesterol - 71.4 mg
- Sodium - 1744.6 mg
- Total Carbohydrate - 43.2 g
- Dietary Fiber - 8.9 g
- Sugars - 10 g
- Protein - 14.6 g
- Calcium - 106.2 mg
- Iron - 3.5 mg
- Vitamin C - 25.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion & cook until soft, about 3 min.
Step 2
Add the garlic, potatoes & carrots. Cook for 1 min.
Step 3
Add the coconut milk, broth, cumin, coriander, 1 1/2 teaspoons salt & 1/4 teaspoon pepper. Bring to a boil, reduce heat & simmer until the potatoes & carrots are tender, about 15 min.
Step 4
Add the shrimp & simmer until pink & cooked through, about 3 min.
Step 5
Ladle the soup into large individual bowls & serve immediately.
Tips
- No special items are required