Tomato Coconut Soup
Prep: 10min
|
Servings: 2
|
Cook: 10min
Spoonsparrow's tomato-coconut soup is at the forefront in terms of cell protection – thanks to the high lycopene content from tomatoes and vitamin C.
★★★★★
★
Ingredients
- 125 g small oranges (1 small orange)
- 75 g small frozen shrimp (ready to cook)
- 1 pinch cayenne pepper
- 400 g chopped tomatoes (canned or tetra pack)
- 100 ml coconut milk (9% fat)
- 100 ml classic vegetable broth
- 1 Spring onion
- Salt
Instructions
-
1.
Halve the orange and squeeze out the juice. Mix the orange juice with shrimp and cayenne pepper.
-
2.
In a pot, mix the chopped tomatoes with coconut milk and broth. Bring to a boil and simmer for 5 minutes over low heat.
-
3.
Meanwhile, clean, wash, and thinly slice the spring onion on a diagonal into very thin rings.
-
4.
Add the shrimp with orange juice to the soup and heat through. Season the soup with salt and, if desired, a little more cayenne pepper.
-
5.
Fill deep plates or soup bowls with tomato-coconut soup. Sprinkle with spring onions.
