What a month of seafood! First with Cioppino, punctuated by a trip to all-you-can-eat sushi when Sandi was in town, then Seared Ahi Tacos, followed by Balsamic & Honey Glazed Salmon and now this yummy Thai Coconut Soup with Shrimp. Between all the sea creature dinners this month, I have consumed enough Omega 3s for the next 3 months. Ask my brain how happy it is…it’s psyched! I don’t know what has gotten in to me with all the seafood, but whatever it is, I like it!
So here’s the scoop: this soup is creamy with all the flavors of Thailand and is very fulfilling with the rice and shrimp. Simply put, I. Love. This. Soup. I love it. And you should definitely try it because it is so easy, and so full of yum. Plus the recipe makes a whole. Lot. Of. Food….feed your friends and family; they’re hungry.
- 2 cloves garlic, minced
- 1 yellow onion, very finely chopped
- 1/3 cup lemongrass, finely chopped (or 1 tablespoon lemongrass paste)
- 1 tablespoon ginger, peeled and grated
- 1 tablespoon Salute Santé Cold Pressed Grapeseed Oil
- 1 teaspoon cumin
- 1/8 teaspoon ground cayenne pepper
- 1 can coconut milk (full fat)
- 1 quart low sodium vegetable broth
- 2 cup water
- 1 lime (juice only)
- 1 pound raw shrimp
- 1 cup jasmine rice
- Salt to taste
In a stock pot over medium heat, add the cold pressed grapeseed oil. Once hot, add the onion and sauté 4 minutes. Add the jasmine rice, garlic, lemongrass and ginger, sauté 5 minutes. Add the cumin, salt, cayenne, coconut milk, chicken broth, lime juice and water, stirring to combine. Cover and bring the pot to a light boil for about 3 minutes before turning the heat down to medium-low. Simmer for about 30 to 35 minutes with the cover on until rice is soft. While the soup is simmering, peel the shell and legs off of the shrimp and wash them under cold water. Once the rice in the soup is soft, add the raw shrimp and continue cooking another 5 minutes until the shrimp is pink and cooked.