Sunday, November 7, 2010

Coconut Shrimp Soup

I avoid shredded/flaked coconut like the plague, but I LOVE coconut milk.  I'm going to make this tonight, and probably double the recipe for leftovers.

Coconut Shrimp Soup

1 cup light coconut milk
1 cup water
½ teaspoon red curry paste
¼ teaspoon salt
1 (2 x ½ inch) strip of lime peel
¾ pound peeled and deveined large shrimp
½ cup julienne-cut fresh basil

Combine first 5 ingredients in a large saucepan, stirring with a whisk. Bring to a boil over medium-high heat. Add shrimp; cover, reduce heat to medium, and cook 3 minutes or until shrimp turn pink. Remove and discard lime peel; stir in basil.

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