Shrimp & Coconut Soup #rsc

Total Time: 13 mins Preparation Time: 5 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 4 teaspoons vegetable oil
• 8 ounces medium shrimp, thawed, peeled and deveined, patted dry (41-50 count)
• 2 1/2 teaspoons curry powder, divided
• 1/4 cup thinly sliced shallot
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 1 (1 ounce) packet hidden valley original ranch seasoning mix
• 4 ounces angel hair pasta, broken into 2-inch pieces
• 1 cup corn kernel
• 1 (13 1/2 ounce) can unsweetened coconut milk
• 2 tablespoons snipped chives, plus
• additional chives, for garnish

Recipe

• 1 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.