Shrimp & Coconut Soup #RSC

""Ready, Set, Cook! Hidden Valley Contest Entry" A zesty Caribbean Style Shrimp and Pasta makes an easy delicious meal and guaranteed to warm you heart and soul."
 
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photo by lisak64 photo by lisak64
photo by lisak64
photo by threeovens photo by threeovens
Ready In:
13mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • Heat half the oil over medium-high heat until just shimmering. Toss the shrimp with ½ teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; transfer shrimp to a plate. Reduce heat to medium. Add remaining oil, curry powder and shallots to pan; cook 30 seconds or until shallots begin to soften. Stir in broth and Hidden Valley seasoning mix; bring to a boil. Add pasta and shrimp; cook 3 minutes or until pasta is al dente. Stir in corn, coconut milk and chives; heat through. Ladle into serving bowls. Garnish with chives.

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Reviews

  1. mmm-mmm!!! this is a great winter warmer!
     
  2. Perfect blend of spices, coconut and shrimp! Makes a quick hearty lunch or unique starter fora dinner party. Bravo!
     
  3. This is a nice creamy noodle soup, seasoned just right. The curry lends just enough heat to tickle the back of my throat the way I like. The contest ingredients worked very nice here. I would certainly make this again. Very satisfying. The only slight change was I had jumbo shrimp, which I chopped.
     
  4. This recipe caught my eye this morning and I adorn soups, I will be making this one soon!
     
  5. I am not a shrimp lover but the family is. Made this one for them and I am a 5 star too!
     
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