Shrimp Soup With Coconut Milk - cooking recipe

Ingredients

300 g shrimp
13 1/2 ounces coconut milk
1/2 cup onion, chopped
1/2 cup capsicum, chopped
2 no roma tomatoes, chopped
2 tablespoons oil
1 teaspoon salt
1 1/2 teaspoons red chili powder
2 tablespoons cilantro leaves, raw (CORIANDER)
1 teaspoon garlic, chopped

Preparation

In a pan heat oil, add chopped garlic and cook until the color changes slightly orange.
Add chopped onion, bell pepper and cook until onion becomes soft.
Add chopped tomatoes and cook until the tomatoes become partially soft.
Add shrimp, coriander powder, red chili powder, chopped cilantro and cook until the shrimp gets cooked thoroughly.
Add coconut milk and bring it to a boil. Turn off the heat and transfer it to a soup bowl immediately. Serve warm.