Rating: 3.5 stars
176 Ratings
  • 1 star values: 29
  • 2 star values: 36
  • 3 star values: 29
  • 4 star values: 26
  • 5 star values: 56

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Beatriz da Costa

Recipe Summary

hands-on:
15 mins
total:
35 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

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

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

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

Nutrition Facts

550 calories; calories from fat 41%; fat 27g; saturated fat 19g; cholesterol 85mg; sodium 1030mg; carbohydrates 63g; fiber 7g; sugars 4g; protein 24g.
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