Healthy Keto Avocado Soup With Shrimps And Coconut Milk For Lunch And Dinner

Healthy Keto Avocado Soup With Shrimps And Coconut Milk For Lunch And Dinner Soup

I have had a craving for soup lately. We ate a chicken curry last time, but today I wanted to figure out something from the products that I already had in my fridge. I saw some ripe avocados which I should have already used, additionally, I had some shrimps and vegetables. I decided to make some magic and I made this amazing quick soup for lunch or dinner.

Healthy Keto Avocado Soup With Shrimps And Coconut Milk Lunch And Dinner

How to make a healthy keto avocado soup with shrimps and coconut milk for lunch or dinner?

Preparation time: around 15 minutes plus 1 hour and 20 minutes for vegetable stock

Servings: medium sized soup pot

Ingredients

Vegetable stock

  • 1 white onion
  • 1 garlic head
  • 3 chilli peppers
  • 10 slices of raw ginger
  • 1 handful of camote tops (sweet potatoes leaves, one of the famous Filipino vegetables)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 4 cups of water
  • 1/4 cup of coconut oil

Soup

  • 2 1/2 ripe avocados
  • 2/3 can of coconut milk
  • 2 tablespoons of lime juice
  • 0.3 kg of shrimps
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of hot sauce

Keto Avocado Soup With Shrimps And Coconut Milk For Lunch And Dinner

Instructions

Vegetable stock

  1. Slice or chop garlic clove, camote tops, white onion, chilli pepper and ginger.
  2. Preheat medium sized soup pot with coconut oil on medium heat.
  3. Place chopped garlic, camote tops, onion, chilli pepper and ginger into the soup pot and fry for a couple of minutes until they become a nice gold brown colour, for around 10 minutes.
  4. Add water, salt and black pepper and stir.
  5. Switch heat to simmer and cook for 1 hour.

Soup

  • Clean shrimps and mix with salt, black pepper and chopped garlic.
  • Preheat pan on a medium heat and fry shrimps for around 10 minutes.
  • Smash avocado in the bowl into a smooth puree.
  • Add avocado puree, half of the shrimps, coconut milk and lime juice to the vegetable stock and stir for a couple of minutes.
  • Transfer to small bowls and serve with shrimps on top with a couple of nuts.
  • Enjoy!

Healthy Keto Avocado Soup With Shrimps And Coconut Milk For Lunch And Dinner Shrimps copy

Notes

Feel free to improvise with the vegetable stock. I used whatever I had in the fridge. You don’t need to stick to listed vegetables.

Recipe

Healthy Keto Avocado Soup With Shrimps And Coconut Milk For Lunch And Dinner
Prep Time
10 mins
Cook Time
1 hr 20 mins
Total Time
1 hr 30 mins
 
I have had a craving for soup lately. We ate a chicken curry last time, but today I wanted to figure out something from the products that I already had in my fridge. I saw some ripe avocados which I should have already used, additionally, I had some shrimps and vegetables. I decided to make some magic and I made this amazing quick soup for lunch or dinner.
Course: Soup
Keyword: Avocado, Coconut Milk, Healthly
Servings: 1 medium sized soup pot
Ingredients
Vegetable stock
  • 1 white onion
  • 1 garlic head
  • 3 chilli peppers
  • 10 slices of raw ginger
  • 1 handful of camote tops sweet potatoes leaves, one of the famous Filipino vegetables
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 4 cups of water
  • 1/4 cup of coconut oil
Soup
  • 2 1/2 ripe avocados
  • 2/3 can of coconut milk
  • 2 tablespoons of lime juice
  • 0.3 kg of shrimps
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of hot sauce
Instructions
Vegetable stock
  1. Slice or chop garlic clove, camote tops, white onion, chilli pepper and ginger.
  2. Preheat medium sized soup pot with coconut oil on medium heat.
  3. Place chopped garlic, camote tops, onion, chilli pepper and ginger into the soup pot and fry for a couple of minutes until they become a nice gold brown colour, for around 10 minutes.
  4. Add water, salt and black pepper and stir.
  5. Switch heat to simmer and cook for 1 hour.
Soup
  1. Clean shrimps and mix with salt, black pepper and chopped garlic.
  2. Preheat pan on a medium heat and fry shrimps for around 10 minutes.
  3. Smash avocado in the bowl into a smooth puree.
  4. Add avocado puree, half of the shrimps, coconut milk and lime juice to the vegetable stock and stir for a couple of minutes.
  5. Transfer to small bowls and serve with shrimps on top with a couple of nuts.
  6. Enjoy!
Recipe Notes

Feel free to improvise with the vegetable stock. I used whatever I had in the fridge. You don’t need to stick to listed vegetables.


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Editor – Natasha Jay O’Neil, please contact Natasha directly for queries related to her services.

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