Ecuadorian Shrimp and Coconut Soup

Ingredients

• 500g (1.1 lb) fresh shrimp, peeled and deveined 500g (1.1 lb) fresh shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon achiote paste 1 tablespoon achiote paste
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 500ml (2 cups) fish or vegetable broth 500ml (2 cups) fish or vegetable broth
• Juice of 1 lime Juice of 1 lime
• 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: 22g (Saturated Fat: 16g)
• Carbohydrates: 8g (Sugars: 3g)
• Protein: 25g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the ground cumin, paprika, and achiote paste to the pot. Stir well to combine and cook for another minute to release the flavors.
3. 3.
   Add the shrimp to the pot and cook until they turn pink and opaque, about 3-4 minutes.
4. 4.
   Pour in the coconut milk and broth, and bring the soup to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld together.
5. 5.
   Stir in the lime juice and season with salt and pepper to taste.
6. 6.
   Serve the soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to use fresh shrimp for the best flavor and texture. Avoid overcooking them to prevent them from becoming tough and rubbery.

Tips & Tricks

• For a spicier kick, add a chopped chili pepper or a dash of hot sauce.
• Serve the soup with a side of crusty bread or rice to make it a more substantial meal.
• If you prefer a smoother texture, you can blend a portion of the soup before adding the shrimp back in.

Serving advice

Serve the Ecuadorian Shrimp and Coconut Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh cilantro for added freshness and aroma. Accompany the soup with a side of crusty bread or steamed rice to complete the meal.

Presentation advice

To enhance the presentation, consider serving the soup in colorful ceramic bowls or coconut shell bowls. Sprinkle some additional chopped cilantro on top for an extra pop of color. Serve with a lime wedge on the side for squeezing over the soup before enjoying.