Pumpkin Coconut and Shrimp Chowder
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Pumpkin Coconut and Shrimp Chowder
Ingredients
- 1 tsp olive oil
- 1 small onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tbsp grated fresh ginger
- ½ tsp salt
- ¼ tsp black pepper
- 1½ cup shredded carrot, about 1 large
- 1 cup cooked navy beans
- 1 to mato, diced
- 2 cups coconut water
- ½ cup coconut milk
- 2 tbsp lime juice
- 1 cup pumpkin puree
- ½ cup frozen peas
- 20 uncooked shrimp, thawed, tails removed (size 31-40)
Instructions
2 steps
- 1
Heat oil in a medium saucepan over medium-high heat. Add onion, garlic and ginger. Stir and cook for 3-4 minutes until the onions are tender.
3 min - 2
Add the remaining ingredients (except for the shrimp, peas and parsley). Bring to a boil, then reduce heat and simmer for about 10 then add the shrimp and peas and cook until shrimp are pink and opaque; Stir in parsley.
10 min
Progress
0 / 2 steps
