Thai Coconut Shrimp Soup

We Believe in Home Cooks

Thai Coconut Shrimp Soup

0.0 from 0 votes
Servings

4

Total time

25

minutes

We love this soup for so many reasons: itโ€™s 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

Instructions

  • In a dutch oven, drizzle oil to coat the bottom. Heat until shimmering.
  • Saute the shallot until softenedโ€”about 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 touchโ€”about 6 minutes. Add in the lime juice. Adjust with salt and white pepper or red chile flakes. Garnish with sliced scallions and cilantro.

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