Thursday, March 31, 2011

Coconut Shrimp Soup

This dish was inspired by an amazing coconut shrimp soup that hubby and I order from our favorite local Thai restaurant. I decided to just wing it, with no recipe, and for a girl who relies heavily on recipes, this was a very exciting success for me! The flavors were awesome and really how can you go wrong with shrimp, coconut milk, onion, garlic, lime, tomatoes, and cilantro.
 I served this "soup" over cheesy garlic grits and it was an excellent choice.
Although it is not pictured in the ingredient shot, I added some red chili flakes to kick things up a bit. One thing I learned from this dish was not to overcook the shrimp! They really only need a couple of minutes in the pan or else they become tough. Next time I will add them in at the very end.
Coconut Shrimp Soup
An Ashley's Cooking Adventures Original
Makes 4 servings

1 pound shrimp, cleaned and thawed
2 tablespoons olive oil
1/2 cup onion, diced
2 garlic cloves, minced
1/2 cup tomatoes, chopped
1 teaspoon red chili flakes
1/2 cup coconut milk
Juice of 2 limes
4 tablespoons cilantro, minced
4 servings of prepared grits, rice, or quinoa  (if desired)
Heat oil in a large saute pan over medium heat. Add onions and garlic and saute until softened, about 5 minutes. Add in shrimp, tomatoes, and coconut milk and raise the heat to high.
Shake in red chili flakes and stir. Bring to a simmer for 3 minutes. Plate grits or other grain of choice in a bowl. Drizzle lime juice over the top of the shrimp soup and pour over the grits. Garnish with cilantro and serve hot.


  1. Love that you just decided to wing it and it went so well! I also like the idea of serving it over cheese grits. I could totally curl up with a bowl of this right now.

  2. I made this last night and it was really good! I made it with Polenta though because that's what I had and I think couscous or something would be better next time.



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