Coconut Shrimp Soup Recipes

Steps:

• Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
• Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
• Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

Steps:

• Heat about 2-inches of oil in a heavy-bottomed pot or large Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F.
• Meanwhile, put the eggs in one shallow dish. Whisk the flour, cornstarch, cayenne, 2 teaspoons salt and 1 teaspoon pepper together in a medium bowl. Transfer half the flour mixture to a third bowl and stir in the coconut.
• Working in batches, dredge the shrimp in the flour mixture, shake off any excess, dip in the eggs, and then roll in the coconut mixture, pressing to coat thoroughly. Fry until golden, 2 to 3 minutes, adjusting the heat as needed to maintain the oil temperature. Transfer the shrimp to paper towels to drain. Serve with sweet chili or sweet and sour sauce on the side for dipping.
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Steps:

• Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Steps:

• In a large saucepan, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly., In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado.

Steps:

• Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
• Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
• Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
• Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
• Garnish individual servings with scallions.

Steps:

• Add water and coconut milk to pot and whisk.
• Add salt.
• Bring to the boil.
• Add galangal, lemongrass, kaffir lime leaves, and red curry paste.
• Reduce the heat to a simmer for 10-15 minutes.
• Strain of the big pieces.
• Add mushrooms and jalapeno peppers.
• Cook for 5 minutes.
• Add shrimp and cook till shrimp is done.
• Add green onions and lime juice.
• Cook for 5 minutes.
• Garnish with coriander leaves or thai basil.

Steps:

• 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.

Steps:

• Cook as much Jasmine rice as needed.
• Heat oil in large saucepan over medium heat until just shimmering.
• Add lemon grass, shallots, cilantro and 1 tbsp fish sauce; cook, stirring frequently, until just softened, 2 to 5 minutes (vegetables should not be brown).
• Stir in chicken broth and 1 can of coconut milk; bring to simmer over high heat. Cover, reduce heat to low and simmer until flavors have blended, 10 minutes.
• Pour broth through fine mesh strainer and discard solids in strainer.
• Rinse saucepan and return broth mixture to pan. Return pan to medium-high heat.
• Stir remaining can coconut milk, curry paste*, and sugar into broth mixture and bring to simmer.
• Reduce heat to medium, add mushrooms, and cook until just tender, 2 to 3 minutes.
• Add shrimp.
• Serve with desired amount of Jasmine rice.
• *This works very well and can be kept in the pantry until opened (http://ecx.images-amazon.com/images/I/51CJCBJES1L._SS500_.jpg).

Steps:

• In a pan heat oil, add chopped garlic and cook until the color changes slightly orange.
• Add chopped onion, bell pepper and cook until onion becomes soft.
• Add chopped tomatoes and cook until the tomatoes become partially soft.
• Add shrimp, coriander powder, red chili powder, chopped cilantro and cook until the shrimp gets cooked thoroughly.
• Add coconut milk and bring it to a boil. Turn off the heat and transfer it to a soup bowl immediately. Serve warm.