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🍲 Creamy Tomato Coconut Soup with Shrimp

132 kcal · 30 min · 4 servings

Ingredients

• 125 g small oranges (1 small orange)
• 75 g small deep-sea shrimp (ready for kitchen)
• 1 tsp. Cayenne pepper
• 400 g chunky tomatoes (can or Tetrapak)
• 100 ml coconut milk (9 % fat)
• 100 ml classic vegetable broth
• 1 spring onion
• salt

Instructions

1. 1. Squeeze the orange to extract the juice.
2. 2. Mix the orange juice with the shrimp and cayenne pepper.
3. 3. Add the tomato pieces, coconut milk, and broth to a pot.
4. 4. Bring the mixture to a boil.
5. 5. Let the soup simmer for five minutes over low heat.
6. 6. Wash the spring onions and remove the tough ends.
7. 7. Slice the spring onions into very thin, diagonal rings.
8. 8. Add the marinated shrimp to the hot soup.
9. 9. Heat the shrimp in the soup until they are cooked through.
10. 10. Season the soup with salt to taste.
11. 11. Add a little more cayenne pepper if desired.
12. 12. Pour the finished soup into deep plates or soup bowls.
13. 13. Sprinkle the soup with the sliced spring onions.

Nutrition per serving

• kcal: 132
• Protein: 10 g · Fett/Fat: 5 g · Carbs: 10 g