Coconut, Tomato and Shrimp Soup
Recipe type: Soup
Cuisine: Seafood
Prep time:
Cook time:
Total time:
Serves: 6-8
- 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
- Heat oil in a large, deep pan on medium heat
- Add onion, cook until onion is translucent about 5 minutes
- Add peppers, spices and stir to coat
- Add the canned tomatoes and broth, bring to a boil; reduce heat to medium and simmer
- Add the shrimp and coconut milk right before serving and cook until the shrimp are ready
- Add salt and pepper to taste.
Recipe by Ginger and Nutmeg at https://www.gingerandnutmeg.com/2010/01/hearty-hot-soup
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