Coconut Shrimp Soup
Soups for summer meals are not that abundant.
There are the cold summer soups like Gazpacho but we were looking for something different. Even though its served hot it’s still a refreshing soup that goes well with summer parties.
Ingredients:
1/2 lb of shrimp, peeled- 1/2 teaspoon of toasted coriander seeds
- 1/2 piece of shredded fresh ginger
- sprig of basil, finely chopped
- 1 cup coconut milk
- 1 cup of chicken stock
- 1 sprig of lemon grass
- 3 cloves of garlic
- lime zest of 1/2 of a lime
- 1/4 Jalapeno pepper seeded
Bring all the ingredients to a boil except for the shrimp and basil. Simmer for 15/20 minutes. Add shrimp and cook for 3 minutes. Garnish with basil and serve. This recipe says it serves 2 but we feel its more like 4 when served as a soup before a meal.
Made by Sally and Bob for Jim and Judy’s Barbeque dinner 2009. Recipe comes from a cookbook called “Don’t Stop The Cook, a complete guide to Carribean Food Recipes”.
