Thai Coconut Shrimp Soup
Servings
4
Total time
25
minutesWe love this soup for so many reasons: it’s comforting, customizable and quick! Shallot Extra Virgin Olive combines with Island Coconut Blend and Thai Red Curry Powder for rich, aromatic flavors. The Smoked Sweet Paprika does its job delivering a hint of smokiness without overpowering the soup. Ready in under an hour and oh, so satisfying.
Ingredients
1 shallot, minced
3 cloves garlic, minced
1 Tbl grated ginger
1 Tbl Island Coconut Rub
2 tsp Thai Red Curry Powder
1 tsp Smoked Sweet Paprika
1 cans full fat coconut milk
2 cups seafood or vegetable stock
1 lb medium shrimp, peeled & deveined
Juice of ½ lime
Salt and white pepper or chile flakes
Sliced scallions
Cilantro and lime for garnish
Instructions
- In a dutch oven, drizzle oil to coat the bottom. Heat until shimmering.
- Saute the shallot until softened—about 3 minutes. Add in the garlic and ginger and sauté for about 1-2 minutes or until fragrant. Stir the Island Coconut Rub, paprika and curry powder and combine with the aromatics in the pot.
- Whisk in the coconut milk and stock. Bring to a boil and reduce to a simmer. Simmer until slightly reduced, about 10 minutes.
- Just before serving, add in the shrimp and allow to poach until opaque pink and firm to the touch—about 6 minutes. Add in the lime juice. Adjust with salt and white pepper or red chile flakes. Garnish with sliced scallions and cilantro.
