Coconut, Tomato and Shrimp Soup
Recipe type: Soup
Cuisine: Seafood
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This soup is delicious and a crowd-pleaser. Note: if you have time slow roast some tomatoes of your own as it really enhances the flavor of the soup.

Ingredients
  • 2 Tablespoons Olive oil
  • 1 Large Onion, chopped
  • 2 Cups Roasted peppers, diced
  • 3 Large Cans Diced Tomatoes
  • 3 Cups Chicken broth, low-sodium
  • 3 Teaspoons Garlic, crushed
  • 3 Teaspoons Chili Flakes
  • 3 Teaspoons Mild Curry Powder
  • 2 Cans (8oz) Light Coconut Milk
  • 3 Cups Peeled, uncooked Shrimp
  • Salt and Pepper, to taste
Instructions
  1. Heat oil in a large, deep pan on medium heat
  2. Add onion, cook until onion is translucent about 5 minutes
  3. Add peppers, spices and stir to coat
  4. Add the canned tomatoes and broth, bring to a boil; reduce heat to medium and simmer
  5. Add the shrimp and coconut milk right before serving and cook until the shrimp are ready
  6. Add salt and pepper to taste.
Recipe by Ginger and Nutmeg at http://www.gingerandnutmeg.com/2010/01/hearty-hot-soup