Thai Coconut Shrimp Soup

We 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.

	Key Lime Avocado Oil
	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

1.	In a dutch oven, drizzle oil to coat the bottom. Heat until shimmering.
2.	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.
3.	Whisk in the coconut milk and stock. Bring to a boil and reduce to a simmer. Simmer until slightly reduced, about 10 minutes.
4.	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.