Beatriz da Costa
Hands-On Time
15 Mins
Total Time
35 Mins
Serves 4

How to Make It

Step 1

Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 3 minutes.

Step 2

Add the garlic, potatoes, and corn and cook for 1 minute.

Step 3

Add the coconut milk, broth, cumin, coriander, 1 ½ teaspoons salt, and 1/4 teaspoon pepper. Bring to a boil.

Step 4

Reduce heat and simmer until the potatoes are tender, about 15 minutes.

Step 5

Add the shrimp and simmer until pink and cooked through, about 3 minutes. Ladle the soup into individual bowls.

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