Thai Coconut Shrimp Bisque

Submitted by Judikins

"Winter is soup time, I adore Thai food, and my husband is a shrimp lover, so with the help of Ladies' Home Journal, I altered a couple things and came up with this mildly spicy dish which we both really enjoyed. Maybe you will too."

 

• Ready In: 25mins
• Ingredients: 10
• Yields: 5 cups
• Serves: 2-3

ingredients

• 3 cups chicken broth (home-made preferably)
• 1 (14 ounce) can unsweetened light coconut milk
• 2 teaspoons red curry paste (more or less depending on your heat tolerance)
• 2 -3 teaspoons grated fresh ginger
• 2 garlic cloves, crushed
• 1⁄4 teaspoon sea salt
• 3⁄4 lb medium shrimp, peeled and deveined
• 1 cup green beans, cut into 1-inch pieces
• 2 -3 green onions, thinly sliced
• lime wedge

directions

1. In a medium pot over medium-high heat, combine chicken broth, coconut milk, curry paste, ginger, garlic and salt. Bring to a boil then reduce to simmer.
2. Add green beans and cook 2 minutes.
3. Add shrimp and cook until pink, (~5 minutes).
4. Top soup with green onions and serve with sliced lime and crusty bread.
5. A glass of dry white wine will really make it over the top:).