Spicy Coconut Shrimp Soup
Equipment
- Saucepan
- Pot
- Strainer
Ingredients
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tablespoon fennel seeds
- 2 teaspoons cayenne
- 1 teaspoon celery seeds
- 1/2 teaspoon paprika
- Kosher salt
- Finely grated zest and juice of 1 small lemon
- One 15-ounce can coconut milk
- 1 pound shrimp peeled and deveined
- 4 tablespoons 1/2 stick unsalted butter, cut into tablespoons
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
- Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
- Serve in shallow bowls, topped with parsley.