Coconut Shrimp Soup

Another quick, easy and delicious dish! Coconut cream is the base for the shrimp soup with thick and tender Komeya Palabok noodles. Great to have for lunch, dinner or even merienda. Sumptuous!

INGREDIENTS:

1 pack   KOMEYA PALABOK
8 pcs     Shrimp

2 tbsp   Onion, chopped
1 tsp    Garlic, chopped
 

1 tbsp    Ginger, chopped
1 tbsp    Cilantro, chopped
2 cups    Water
1 cup    Bean Sprouts
¼ cup     Coconut Cream
1 tsp     Chili Oil, bottled (optional)
½ pc     Lime, juice
1 pc    Labuyo, chopped
1 tbsp    Fish Sauce
1 tsp    Coconut Sugar/Sugar
To taste Salt
To taste Pepper

 

PROCEDURE:

  1. Remove the head and shells, then devein the shrimp, set aside. Keep the shrimp head and shells for the broth.
  2. In a pot, place the shrimp head and shells, onion, garlic, ginger and cilantro, then let it simmer for 20 minutes or more. Crush the shrimp heads thoroughly. Strain the shrimp broth then bring it back to the pot.
  3. Boil the shrimp broth then simmer. Add coconut cream, fish sauce, sugar and chili oil (optional), then season with salt, pepper, sugar, lime and additional fish sauce according to your taste.
  4. While the broth is simmering, add KOMEYA PALABOK, cover and let it simmer for 8-10 minutes or until noodle is fully cooked. Add the shrimp and bean sprouts, then let it cook for at least 2-3 minutes or until cooked.
  5. Garnish with cilantro, labuyo, lime, and additional chili oil (optional) according to your taste. Serve while hot.