Shrimp and Coconut Milk Thai Soup
Shrimp and Coconut Milk Thai Soup
Ingredients
- 8 shiitake mushrooms, sliced
- 1 jalapeño pepper, seeded and finely chopped
- 2 tablespoons (30 ml) vegetable oil
- 4 cloves garlic, finely chopped
- 2 tablespoons (30 ml) fresh ginger, chopped
- 1 tablespoon (15 ml) tomato paste
- 1 tablespoon (15 ml) curry powder
- 2 teaspoons (10 ml) ground paprika
- 1 teaspoon (5 ml) ground cinnamon
- 2 cans 14 oz (398 ml) coconut milk
- 2 cups (500 ml) chicken broth
- 2 cups (500 ml) snow peas, cut lengthwise into three strips
- Grated zest of 2 limes
- Juice of 1/2 lime
- 1 1/2 lb (675 g) shelled raw shrimp, with or without the tail
- 3 green onions, thinly sliced diagonally
- Salt and pepper
Instructions
- In a large saucepan, brown the shiitakes and pepper in the oil. Season with salt and pepper. Add the garlic, ginger, tomato paste, and spices and sauté for 1 to 2 minutes.
- Add the coconut milk, broth, peas, lemon zest, and lime juice. Bring to a boil and simmer gently for about 3 minutes or until the peas are al dente.
- Add the shrimp and bring to a boil. Continue cooking for about 2 minutes or until the shrimp are cooked. Adjust the seasoning. Serve and garnish with green onions.
Shrimp and Coconut Milk Thai Soup