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

Printable Version

Ingredients

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)

Directions

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.