Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, black bean coconut soup w/shrimp. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Black Bean Coconut Soup w/Shrimp instructions. Heat oil in a pot and saute garlic on high heat. Pour in coconut milk and water then stir lightly.
Black Bean Coconut Soup w/Shrimp is one of the most favored of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Black Bean Coconut Soup w/Shrimp is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook black bean coconut soup w/shrimp using 11 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Black Bean Coconut Soup w/Shrimp:
- Take Stew
- Make ready 2 clove garlic
- Take 2 cup water
- Make ready 1/4 cup coconut milk
- Take 1 packages sazon vegetable season
- Prepare 1 cup chopped broccoli
- Get 1/4 cup Jamaican curry powder
- Prepare 15 medium thawed shrimp
- Make ready 1 1/2 tbsp olive oil
- Get 3/4 can black beans
- Take 1 1/4 small carrot
Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Add the rinsed black beans and the remaining whole can of black beans (including the liquid), and the coconut milk; season generously with salt and pepper. Heat the oil in a large pot over medium heat.
Steps to make Black Bean Coconut Soup w/Shrimp:
- Heat oil in a pot and saute garlic on high heat.
- Add beans, sliced carrots, and curry powder and stir lightly 2 min.
- Pour in coconut milk and water then stir lightly
- Sprinkle in Sazon, add broccoli, and shrimp. Then lower fire to simmer.
- Simmer for about 30 to min.
- Option #2: Remove shrimp, puree cooked soup & veggies
- Strain soup, then add shrimp back to soup
The coconut milk soup broth is can't-stop-eating-it-delicious, made as spicy or as mild as you want. Loaded with noodles, shrimp/prawns and a variety of toppings, this coconut curry soup lends itself to all sorts of variations. In a large pot, heat the oil over moderately low heat. Add coconut milk and chicken stock to a soup stock pot. Bring to a full simmer over medium-high.
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