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Spicy Coconut Shrimp Soup Recipe

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This recipe for Spicy Coconut Shrimp Soup is from Cornerstone Class Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. dry white wine
1 T. tomato paste
4 c. chicken broth
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
1 T. fennel seeds
2 tsp. cayenne
1 tsp. celery seeds
1/2 tsp. paprika
Kosher salt
Finely grated zest & juice of one small lemon
1 15 oz. can coconut milk
1 pound shrimp, peeled & deveined
4 T. (1/2 stick) unsalted butter, cut into tablespoons
2 T. chopped fresh parsley
Directions:
Directions:
Whisk wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium high heat; reduce heat and simmer until slightly reduced and very flavorful, about 15 minutes.

Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from heat and stir in butter until melted. Add salt to taste. Serve in shallow bowls topped with parsley.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
40 minutes

 

 

 

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