Spicy shrimp soup with coconut milk

Votes: 3

Time: 35 min.
Complexity: easily
Servings: 4

Spicy shrimp soup with coconut milk - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g peeled large shrimp
1 cup dry white wine
1 tbsp tomato paste
1 liter of chicken broth
1 tbsp fennel seeds
1 teaspoon of salt
1 teaspoon cayenne pepper
1/2 tsp paprika
1 bay leaf
1 sprig of thyme
450 gr. coconut milk
1.5 teaspoons grated lemon zest, plus 2 tablespoons lemon juice
4 tbsp (60 g) butter
2 tablespoons chopped parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, white wine, coconut milk, fennel seeds, ground cayenne pepper, bay leaf, thyme, paprika, parsley

Cooking the dish according to the recipe:

Combine wine and tomato paste in a medium saucepan until tomato paste dissolves.

Stir in the broth, fennel seeds, salt, cayenne pepper, paprika, bay leaf, and thyme; bring to a boil over high heat. Reduce heat to low and simmer for about 15 minutes.
Pour the broth mixture through a fine sieve into a clean saucepan; discard any solids. Add coconut milk, lemon zest, and lemon juice to the broth mixture; bring to a simmer over medium heat.

Add the shrimp and simmer over low heat until the shrimp are cooked through, about 3 minutes. Remove from heat and add the butter, stirring until melted. Serve the soup in small bowls and garnish with parsley.

Author of the recipe - Valerie Bertinelli is an American actress.

Categories:

recipe / Soups / Fish soups

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