Jim's Shrimp Soup

This is a soup that my sweetie pie made for me - it is just so light and crisp - has a sweet side and little bite too!

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄2 cup onion (chopped)
• 1  tablespoon garlic (minced)
• 1⁄4 cup carrot (julienned)
• 1  teaspoon salt (kosher, adjust to taste)
• 1  teaspoon pepper (fresh ground)
• 3  tablespoons extra virgin olive oil
• 8  ounces  clam juice
• 1  cup wine (white)
• 14 1⁄2 ounces chicken broth
• 1  teaspoon gingerroot (fresh grated)
• 2  tablespoons fresh cilantro (fresh minced)
• 1  teaspoon soy sauce
• 2  cups shrimp (raw, deveined and peeled)
• 1  teaspoon  sesame oil
• 1⁄4 teaspoon red pepper flakes (adjust to taste)
• 1⁄4 cup coconut (shredded fine)
• 1⁄2 cup corn (canned)
• 1⁄4 lb snow peas (approx 1 cup fresh, do not use frozen)

Directions

1. Over medium high heat add olive oil to a large pot - add onions, salt, pepper, carrots and garlic, sauté till onions are clear.
2. Add clam juice, white wine, chicken stock, ginger, cilantro and soy sauce cook for 4 minutes.
3. Add fresh shrimp, sesame oil, red pepper flakes, corn and pea pods, cook till shrimp turns nice and pink approximately 6 minutes - add coconut and serve immediately.