Shrimp. Vegetable and Coconut Soup Recipe

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Shrimp. Vegetable and Coconut Soup
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  1. Heat milk on medium heat to just before boiling point.Remove from heat and stir in coconut.
  2. Let stand for 45 minutes
  3. Strain squeezing coconut to get out all liquid.
  4. Leave coconut milk aside.
  5. Bring broth to a boil
  6. Stir in chili paste.
  7. Add frozen vegetables and cook until barely tender.
  8. Add coconut milk and shrimp.
  9. Reheat gently.
  10. Spoon into bowls and add lime juice and green onion and basil and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 515.37 Kcal (2158 kJ)
Calories from fat 185.83 Kcal
% Daily Value*
Total Fat 20.65g 32%
Cholesterol 85mg 28%
Sodium 753.51mg 31%
Potassium 1089.02mg 23%
Total Carbs 60.22g 20%
Sugars 21.84g 87%
Dietary Fiber 11.06g 44%
Protein 27.37g 55%
Vitamin C 26.5mg 44%
Iron 3.6mg 20%
Calcium 341.7mg 34%
Amount Per 100 g
Calories 85.42 Kcal (358 kJ)
Calories from fat 30.8 Kcal
% Daily Value*
Total Fat 3.42g 32%
Cholesterol 14.09mg 28%
Sodium 124.89mg 31%
Potassium 180.5mg 23%
Total Carbs 9.98g 20%
Sugars 3.62g 87%
Dietary Fiber 1.83g 44%
Protein 4.54g 55%
Vitamin C 4.4mg 44%
Iron 0.6mg 20%
Calcium 56.6mg 34%

* 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

  • 11.2
  • 13

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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