Vegetable Soup with Shrimp

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1 tablespoon vegetable oil
1 cup carrots, cut into small pieces
1 cup fresh or frozen peas
1 cup tomato, cut into small pieces
1 cup zucchini, cut into small pieces
4 cups chicken broth
1 tablespoon vegetable oil
1 clove garlic, thinly sliced
12 medium uncooked prawns or shrimp, shelled and cleaned
2 tablespoons minced fresh basil, or 1 tablespoon dried
1 red bell pepper, thinly sliced
Juice of 1 lemon
Freshly ground black pepper, to taste
12 coriander leaves, for garnish




SOUP: In a saucepan over medium heat, warm the oil. Then add the vegetables, stir, and cook for 5 minutes. Add the chicken broth, and simmer for 5 minutes.

SHRIMP: In a frying pan over medium-high heat, warm the oil. Then add the garlic, prawns or shrimp, basil, red pepper, lemon juice, and pepper. Stir-fry for 2 minutes, or until the shrimp are cooked.

Place 3 shrimp and some of the basil and peppers on one side of a larger serving plate. Garnish with coriander leaves. Pour the soup into a small cup or mug and place the soup on the serving plate next to the shrimp.


Active Time:  20 Minutes
Total Time:  45 Minutes
Yield:  8 Servings

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