Balinese Avocado Soup with Shrimp and Mushrooms
Escape to Bali with Every Spoonful: Balinese Avocado Soup with Shrimp and Mushrooms
Dreaming of a tropical getaway? Transport your tastebuds to the lush landscapes of Bali with this creamy, flavorful Balinese Avocado Soup with Shrimp and Mushrooms! This isn’t your average soup; it’s a vibrant fusion of Indonesian flavors, offering a delightful balance of richness, spice, and freshness.
This recipe is perfect for a cozy dinner, a light yet satisfying lunch, or even as a unique appetizer. The creamy avocado base is beautifully complemented by the savory shrimp and earthy mushrooms, all simmered in a fragrant broth infused with ginger, kaffir lime, and a hint of spice. It’s surprisingly easy to make, taking just over an hour from start to finish, and guaranteed to impress your family and friends.
What makes this soup special?
- Authentic Balinese Flavors: We’ve carefully crafted this recipe to capture the essence of Balinese cuisine, using ingredients like kaffir lime leaves and a touch of spring roll sauce for that signature Indonesian taste.
- Creamy & Comforting: The avocado creates a luxuriously smooth and creamy texture that will leave you wanting more.
- Healthy & Delicious: Packed with healthy fats, protein, and vegetables, this soup is as good for you as it tastes.
- Easy to Customize: Feel free to adjust the spice level to your liking or add other vegetables like spinach or bok choy.
Tips for the Perfect Soup:
- Ripe Avocados are Key: Make sure your avocados are perfectly ripe for the creamiest texture.
- Fresh Kaffir Lime Leaves: If possible, use fresh kaffir lime leaves for the most authentic flavor. Dried leaves can be used as a substitute, but the flavor won’t be as vibrant.
- Don’t Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook it, or it will become tough.
- Adjust the Spice: Add more or less red pepper flakes to suit your preference.
Frequently Asked Questions:
- Can I make this soup ahead of time? Yes, you can make the soup base ahead of time and store it in the refrigerator for up to 2 days. Add the shrimp just before serving.
- Is this soup vegetarian/vegan? To make this soup vegetarian, omit the shrimp. To make it vegan, omit the shrimp and ensure your spring roll sauce is vegan-friendly.
- What can I serve with this soup? This soup pairs well with steamed rice, crusty bread, or a side salad.
- Can I use frozen shrimp? Yes, just make sure to thaw it completely before cooking.
- What does Kaffir Lime Leaves taste like? Kaffir lime leaves have a distinctive citrusy aroma and flavor, with hints of lime, lemon, and mandarin orange.
Ready to embark on a culinary journey to Bali? Let’s get cooking!
Balinese Avocado Soup with Shrimp and Mushrooms
Ingredients
- 300 g Prawns, peeled
- 30 g Unsalted butter
- 0.5 each Avocado
- 200 g Mushrooms, canned
- 400 ml Fish stock
- 4 tbsp Lime juice
- 8 small Red onions
- 4 cloves Garlic
- 2 tbsp Sunflower oil
- 2 medium Tomatoes
- 1 small Carrot
- 2 each Red peppers
- 20 g Ginger
- 2 tbsp Spring roll sauce
- 6 leaves Kaffir lime leaves
- 100 ml Coconut milk
- to taste Salt and pepper
- 1 tbsp Red pepper flakes (optional)
Instructions
- Sauté onions and garlic in butter until softened.
- Add tomatoes, carrot, and ginger. Cook for 5 minutes.
- Add fish stock and bring to a boil. Simmer for 15 minutes.
- Blend the soup until smooth.
- Stir in coconut milk and spring roll sauce.
- Add mushrooms and simmer for another 5 minutes.
- Season with salt, pepper, and red pepper flakes (optional).
- Sauté prawns in butter until pink and cooked through.
- Serve the soup garnished with prawns and kaffir lime leaves.
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