
Thai Coconut Shrimp Soup
Servings
4
Total time
25
minutesWe love this soup for so many reasons: itโs comforting, customizable and quick!ย Shallot Extra Virgin Oliveย combines withย Island Coconut Blendย andย Thai Red Curry Powderย for rich, aromatic flavors. Theย Smoked Sweet Paprikaย 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 ยฝ 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 softenedโabout 3 minutes. Add in the garlic and ginger and sautรฉ 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 touchโabout 6 minutes. Add in the lime juice. Adjust with salt and white pepper or red chile flakes. Garnish with sliced scallions and cilantro.