Wednesday, October 18, 2006

Coconut Milk Shrimp and Scallops Soup

Tried this recipe from Everyday Dining with Wine by Andrea Immer for dinner tonight. It's a coconut milk base soup and it's very tasty. Andrea's recommendation for wine is the tropical fruit flavors of California and Washington State Savignon Blancs to compliment the coconut and curry favors of this soup.
I added scallops and corn to the following ingredients. Also omitted the potatoes and served it with brown rice. I am sharing this recipe since it's also available on the web...
2 tablespoons vegetable oil 1 medium onion, diced
1 celery stalk, sliced
1 pound large shrimp, peeled and deveined, thawed if frozen
1/2 pound red potatoes, scrubbed and cut into 1/2-inch cubes
2 1/2 teaspoons curry powder, or more to taste
Two 141/2-ounce cans low-sodium chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can plum tomatoes, with their juice
(I used tomatoe sauce instead)
2 tablespoons freshly squeezed lime juice (about 1 lime)
Kosher salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro, optional
1. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring, until softened and just beginning to brown.
2. Add the shrimp, potatoes, and curry powder, stirring to coat the vegetables and shrimp.
3. Add the chicken broth, coconut milk, and tomatoes, stirring to break up the tomatoes. Bring the soup to a simmer and cook until the potatoes are tender, about 10 minutes.
4. Add the lime juice and salt and pepper to taste. Ladle the soup into bowls, sprinkle with cilantro, if desired, and serves 6.

1 comment:

Anonymous said...

Sounds good and creamy! - san