Coconut & Shrimp Chowder

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"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!"

Original recipe yields 4 servings
OK

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 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 & Variations


  • No special items are required

Related

Mikekey

Very tasty. Loved the cumin in this. I used cooked baby shrimp and stirred them in at the last couple of minutes just to heat through.

review by:
(5 Oct 2016)