Coconut Lime Shrimp Soup

Ingredients

While the original Vanuatuan dish, Inafliton Lemai, is a fish soup made with local ingredients like taro leaves and coconut cream, the adapted Honduran version, Coconut Lime Shrimp Soup, focuses on the flavors of the region. It replaces taro leaves with aromatic herbs like cilantro and adds lime juice for a tangy kick. The use of shrimp instead of fish adds a different dimension to the dish, making it more suitable for the coastal cuisine of Honduras. We alse have the original recipe for Inafliton lemai, so you can check it out.

• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 can (13.5 oz / 400ml) coconut milk 1 can (13.5 oz / 400ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons lime juice 2 tablespoons lime juice
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 22g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and peppers. Sauté until the vegetables are softened.
2. 2.
   Add the shrimp to the pot and cook until they turn pink and opaque.
3. 3.
   Pour in the coconut milk and chicken broth. Stir in the lime juice, cumin, paprika, salt, and pepper.
4. 4.
   Bring the soup to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
5. 5.
   Serve the Coconut Lime Shrimp Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. If using frozen shrimp, thaw them before cooking.

Tips & Tricks

• For a spicier kick, leave the seeds in the jalapeno pepper or add a pinch of cayenne pepper.
• Adjust the lime juice according to your taste preference. Add more for a tangier flavor.
• Serve the soup with a side of warm corn tortillas for a traditional Honduran touch.
• If you prefer a thicker consistency, simmer the soup for a longer time to reduce the liquid.
• Feel free to add other vegetables like corn or diced tomatoes for extra flavor and texture.

Serving advice

Serve the Coconut Lime Shrimp Soup as a main course with a side of warm corn tortillas or crusty bread. Garnish each bowl with a sprinkle of fresh cilantro for added freshness.

Presentation advice

Present the Coconut Lime Shrimp Soup in colorful bowls to highlight the vibrant green color of the soup. Place a lime wedge on the side of each bowl for an attractive touch. Serve with a sprig of fresh cilantro on top for an elegant presentation.