Today for lunch I wanted something spicy and creamy. I had a can of coconut milk in the refrigerator and some shrimp in the freezer from testing Robyn Webb's Curried Shrimp Sandwiches.
Here is the Coconut Shrimp Soup I invented.
1 tablespoon canola oil
1/2 white onion, diced
3 carrots, peeled and diced
1 inch ginger, peeled and minced
2 garlic cloves, sliced
2 tablespoons curry paste (store-bought)
a few dashes of curry powder, cumin powder and red pepper flakes
salt & pepper
1 cup frozen peas, defrosted
1 can coconut milk
15 ounces water
1 tablespoon rice vinegar
1 cup frozen shrimp, defrosted (or use fresh shrimp)
1 tablespoon lime juice
1 cup thin glass or rice noodles, cooked
1. Heat the oil in the pan. Add onions and carrots and cook for a few minutes.
2. Add garlic and ginger and cook for about 5 minutes, or until the vegetables are tender.
3. Add in the spices (don't forget salt!) and curry paste. Cook for a few minutes.
4. Add coconut milk, water, vinegar and peas; bring the mixture to a boil, add shrimp and cook for a few minutes until the shrimp is cooked through.
5. Add in lime juice.
6. Put some of the cooked noodles in a bowl, top with the shrimp soup and enjoy! If you have fresh cilantro, use it.
Confession time: Originally I added shrimp before adding in the coconut milk and water and cooked them for about 3 minutes. The shrimp turned out rather rubbery: that's why you should only add them in the last 2 minutes: see, aren't you glad I made the mistake so you don't have to?