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chef's special
chef's special
Chef's Special: Creamy Coconut Curry Soup with Shrimp and Broccoli
This creamy, aromatic soup is pure comfort in a bowl. It is a deliciously warming dish, full of shrimp, broccoli, and mushrooms simmered in a spicy curry coconut milk broth. Perfect for colder days or when you just crave a quick, nourishing meal.
Prep time
30 min
Difficulty
Makkelijk
Servings
4
Ingredients
- 400 g shrimp, peeled and thawed
- 2 cans coconut milk (800 ml)
- 1 large broccoli, cut into florets
- 200 g mushrooms, sliced
- 2 tablespoons green curry paste
- 2 cloves garlic, minced
- 1 onion, finely chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
Nutrition facts
fat
25g
kcal
500
protein
35g
carbs
25g
Instructions
- 1 1. Heat the olive oil in a large pot over medium-high heat.
- 2 2. Add the onion and garlic and sauté until soft and fragrant.
- 3 3. Add the curry paste and stir well to coat everything.
- 4 4. Add the mushrooms and cook until soft.
- 5 5. Add the coconut milk and bring to a boil.
- 6 6. Add the broccoli and shrimp, reduce heat and simmer for 10-15 minutes until broccoli is tender and shrimp are fully cooked.
- 7 7. Season with salt and pepper. Serve immediately and enjoy!
