Shrimp & Coconut Soup #RSC Recipe

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Shrimp & Coconut Soup #RSC
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  1. Heat half the oil over medium-high heat until just shimmering. Toss the shrimp with 1/2 teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; transfer shrimp to a plate. Reduce heat to medium. Add remaining oil, curry powder and shallots to pan; cook 30 seconds or until shallots begin to soften. Stir in broth and Hidden Valley seasoning mix; bring to a boil. Add pasta and shrimp; cook 3 minutes or until pasta is al dente. Stir in corn, coconut milk and chives; heat through. Ladle into serving bowls. Garnish with chives.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 261.87 Kcal (1096 kJ)
Calories from fat 108.68 Kcal
% Daily Value*
Total Fat 12.08g 19%
Cholesterol 21.92mg 7%
Sodium 536.53mg 22%
Potassium 189.16mg 4%
Total Carbs 32.83g 11%
Sugars 2.18g 9%
Dietary Fiber 2.44g 10%
Protein 6.76g 14%
Vitamin C 1.3mg 2%
Iron 67.1mg 373%
Calcium 21mg 2%
Amount Per 100 g
Calories 236.74 Kcal (991 kJ)
Calories from fat 98.25 Kcal
% Daily Value*
Total Fat 10.92g 19%
Cholesterol 19.82mg 7%
Sodium 485.04mg 22%
Potassium 171.01mg 4%
Total Carbs 29.68g 11%
Sugars 1.97g 9%
Dietary Fiber 2.2g 10%
Protein 6.11g 14%
Vitamin C 1.2mg 2%
Iron 60.7mg 373%
Calcium 19mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.8
  • 7

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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