Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of ginger, grated
- 1 tablespoon of vegetable oil
- 2 cups of water
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of fish sauce
- 1 tablespoon of soy sauce
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of red pepper flakes
- 1/4 cup of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
Step-by-step instructions:
1. Heat the vegetable oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until the onion is translucent, about 5 minutes.
2. Add the shrimp to the pot and cook until they turn pink, about 3 minutes.
3. Pour in the water, coconut milk, fish sauce, soy sauce, salt, black pepper, and red pepper flakes. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
5. Stir in the cilantro and cook for an additional 2 minutes.
6. Serve the soup hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 14g
Carbohydrates: 7g
Protein: 24g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Vegetable oil can be substituted with coconut oil or olive oil.
- Fish sauce can be substituted with soy sauce or oyster sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or mushrooms.
- Use different types of seafood such as scallops or crab.
- Add noodles or rice to make it a more filling meal.
Tips and tricks:
- Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Taste the soup before serving and adjust the seasoning as needed.
- Garnish with additional cilantro or sliced green onions for added flavor.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls and garnish with cilantro and lime wedges.
Garnishes:
Cilantro and lime wedges
Pairings:
Serve with a side of steamed rice or crusty bread.
Suggested side dishes:
Steamed rice, crusty bread
Troubleshooting advice:
If the soup is too spicy, add more coconut milk to balance out the heat.
Food safety advice:
Make sure to properly store any leftover soup in the refrigerator and reheat it to a safe temperature before consuming.
Food history:
Sopi is a traditional soup from the Solomon Islands, made with coconut milk and various types of seafood or meat.
Flavor profiles:
Creamy, savory, slightly spicy
Serving suggestions:
Serve hot as a main dish.
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