Thai Coconut Curry Soup With Shrimp
I created this recipe by pulling together a couple different soup ideas. This October, I brought this to a soup party, and it was a huge success - everyone loved it! It makes enough to fill a 6-quart slow cooker with a bit extra leftover.
INGREDIENTS
Nutrition- 2cups uncooked jasmine rice
- 1tablespoon olive oil
- 1tablespoon butter
- 2
- salt and pepper
- 1yellow pepper, chopped
- 4
- 2
- 1tablespoon lime juice
- 2(14 1/2 ounce) cans diced tomatoes
- 3(13 1/2 ounce) cans chaokoh coconut milk
- 1(14 ounce) can savoy coconut cream
- 4cups chicken broth
- 2lbs raw deveined tail off shrimp
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DIRECTIONS
- Cook rice according to package directions - usually 2 cups jasmine rice to 3 cups water.
- In a large stock pot, melt butter and olive oil, and saute onions on high heat until slightly softened with hint of brown.
- Add salt and pepper to taste and continue to saute.
- Add yellow pepper and garlic and saute for just a minute - make sure garlic doesn't brown or it will be bitter.
- Add 2 ounces (½ can) of curry paste and stir over high heat for a minute or two.
- Add tomatoes, lime juice, coconut milk, coconut cream, and chicken broth; mix well.
- Bring to a gentle boil and add raw shrimp. (I used frozen shrimp and added it frozen to the soup without thawing to keep it as fresh as possible.).
- Once shrimp turns opaque serve right away or ladle into slow cooker and bring to your next soup party or potluck.
- Can be garnished with cilantro if you like.
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