Fish

Tomato, Coconut and Shrimp Soup is for Soup.

Tomato, Coconut and Shrimp Soup takes 10 minutes to prepare.

Tomato, Coconut and Shrimp Soup takes 25 minutes to cook.

Tomato, Coconut and Shrimp Soup makes 8 servings.

The ingredients for Tomato, Coconut and Shrimp Soup are:

1 cup chopped onion
1 cup chopped celery
1/4 cup extra virgin olive oil
1 - 28oz can of crushed tomatoes
4.5 cups of water
1 bay leaf
2 tsp oregano
Pinch of cinnamon
1 - 12oz can of coconut milk
1.25 cups of white instant rice
1 cup cooked shrimp - chopped into bite sized pieces
Salt & Pepper to taste
Toasted coconut flakes and sugar - optional

Here is how you make Tomato, Coconut and Shrimp Soup:

1. Add the olive oil to a 5-quart soup pot and heat until hot. Add the onion and celery and saute until tender (about 10 minutes). 2. Add the canned tomatoes, water, bay leaf, oregano and cinnamon and bring to a boil. Simmer for 5 minutes. Stir occasionally. 3. Stir in the coconut milk and remove the bay leaf. 4. Add shrimp and instant rice stirring well for a minute before allowing to simmer for 2 more minutes so the rice can cook.5. Garnish with a sprinkle of toasted coconut on top Serve the soup hot. (reheats very well)Number of Servings: 8Recipe submitted by SparkPeople user SHAWNAJ.

The nutritional information for Tomato, Coconut and Shrimp Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 265.1

• Total Fat: 16.6 g
• Cholesterol: 55.3 mg
• Sodium: 285.0 mg
• Total Carbs: 21.5 g
• Dietary Fiber: 4.6 g
• Protein: 8.1 g