Coconut Milk Shrimp Soup

Ingredients

• Servings: 4
• 3 tablespoons vegetable oil
• 1 clove garlic, crushed
• 1 green onions, chopped
• 5 fresh mushrooms, chopped
• 3 tomatoes - blanched, peeled, and chopped
• 1/2 teaspoon salt
• 1/2 tablespoon fresh lime juice
• 3 large carrots, chopped
• 3 tablespoons vegetable oil
• 1 clove garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon coriander seed
• 1 teaspoon ground turmeric
• 1 fresh jalapeno pepper, sliced
• 2 green onions, chopped
• 1/2 teaspoon salt
• 1 1/2 tablespoons fresh lime juice
• 1 (13.5 ounce) can coconut milk
• 1/2 (8 ounce) can peas, drained
• 2 cups cooked, peeled, and deveined shrimp
• 1 (5 ounce) package vermicelli pasta
• 1 sprig fresh cilantro, chopped

Recipe

Preparation Time: 25 mins Cook Time: 30 mins Ready Time: 55 mins


• heat 3 tablespoon vegetable oil in a skillet over medium heat. fry 1 clove garlic and 1 chopped green onion in the hot oil 30 to 60 seconds. add the mushrooms, tomatoes, salt, and 1/2 tablespoon lime juice and cook until the tomatoes are soft, 3 to 5 minutes; set aside.
• bring a pot of water to a boil; add the carrots and cook until fork tender, 5 to 7 minutes; drain and set aside.
• heat another 3 tablespoons of vegetable oil in a large saucepan, cook the other clove of garlic in the hot oil 30 to 60 seconds. add the cumin, coriander seed, and turmeric; cook another 1 to 2 minutes, allowing the spices to slightly burn on the bottom of the pan. stir in the jalapeno pepper, 2 chopped green onions, 1/2 teaspoon salt, 1 1/2 tablespoon lime juice and the tomato mixture in with the spice mixture, scraping the bottom of the pan with a spatula to loosen the spices. whisk in the coconut milk; simmer 6 minutes.
• add the cooked shrimp, carrots, and peas to the soup and stir; simmer until hot, 3 to 5 minutes. submerge the vermicelli pasta in the soup and allow to cook until the pasta is softened, 5 to 7 minutes more. garnish with chopped cilantro.