Shrimp in a rich coconut milk broth with a hint of fresh rosemary.
This soup is great as an appetizer or meal.
For a lighter version of this soup, you can adjust the amount of chicken broth by doubling the amount. You can also substitute out the coconut milk with heavy whipping cream if desired.
As far as spices, lemongrass adds a fresh, light citrus flavor, while using rosemary instead, will offer a bright piney taste. Either way is delicious. Sometimes I like to add a bit of freshly grated ginger at the end of cooking time for a bit of peppery pizazz.
Serve with oyster crackers or bread.
Coconut Shrimp Soup | Erica Robbin
Creamy and delicious.
Credit: ericarobbin.com
Ingredients
- Coconut Shrimp Soup:
- 1/4 cup butter, unsalted
- 1/2 cup raw shrimp
- 1/4 small onion, diced
- 1/2 celery stalk, diced
- 2 small carrots, diced
- 2 garlic cloves, minced
- 1 tablespoon flour
- Splash cream sherry
- 1 small can (5.5 ounces/160mL) coconut milk (or heavy whipping cream)
- 1-2 cartons (8 ounces/240mL) chicken broth, to desired texture
- 1-2 sprigs fresh rosemary, or lemongrass and/or ginger, reserving some for garnish
- 1 teaspoon salt, to taste
- 1 teaspoon pepper, to taste
Directions
- Coconut Shrimp Soup:
- Melt butter in large pan over medium heat until frothy.
- Add shrimp and cook until just barely pink, remove shrimp and set aside.
- In same pan, cook onion and celery, cook 1 minute, then add garlic and cook for 30 seconds, stirring constantly.
- Add flour, mixing thoroughly.
- Add a splash of cream sherry to deglaze pan.
- Add coconut milk and chicken broth, bring to a boil, then reduce heat.
- Simmer on low for about 5 minutes, adding shrimp and spices during the last minute, allowing shrimp to turn pink and cook remainder of the way.
- Add salt and pepper to taste.
- Remove cooked rosemary sprigs before serving, adding fresh sprigs for garnish.
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