spicy coconut shrimp soup

spicy coconut shrimp soup

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Inspiration for new recipes~~where does it come from? For me, it’s various venues~~but, first and foremost, I’m thinking healthy. Putting ‘junk’~things like empty calories, highly processed ingredients~into my body or that of anyone who pulls up a seat in my kitchen or at my table, isn’t my idea of love. And, for me, that’s what food is~an expression of the love I’m sharing with others. While there’s the ‘farm to table’ push, my idea of good eats is what I call ‘close to the earth’ eating. There are lots of websites, like Ally’s Kitchen, that help promote healthy eatingor recipes and lifestyles, and one that I find cool is ALOHA~~check ’em out~~you’ll find useful ideas that can spark a ‘closes to the earth’ trend for you!

Of course another thing that sparks inspiration for me with cooking is just being at the market and strolling along the asiles. Quite often, it’s when I’m in the grocery store shopping and see specials, mark downs, or good buys on things that I’d always love to have, but refrain from until just the right timing. That’s the case with this soup~~of course, I love shrimp, but it’s kinda pricey, so when I saw some big beautiful tail-on fresh shrimp on sale, I whisked them into my cart!

Making something really different and special with the shrimp, and keeping that shrimp healthy, was the next step. The easiest fail safe, and always tasty, would have been to grill, pan sautee, use in shrimp scampi, toss in a salad, something conventional and predictable. But, being the unconventional food thinker I am, I had to do something different, and that’s how this soup came about. I thought of fried coconut shrimp, but didn’t want the frying and oil. Did want the coconut. Love corn, so that had to go in it. Then next came the ‘couture’ design and look of the soup~~yes, colors and textures. Good for the soul eating has to be #prettyeating in my book!

I assure you that this is fabulously boholicious soup~~in fact, I just about put away the whole pot myself, and there wasn’t one iota of guilt because I knew I was eating healthy! ~peace & coconut luv~ ally

spicy coconut shrimp soup
Serves: 4
What you need:
3 Tbl. Coconut oil
1/3 cup shallots, minced
2 stalks celery with leaves, sliced
2 tsp. ground cumin
1 ¼ tsp. sea salt
¼ tsp. red chili flakes
1 cup chicken broth
1 cup shrimp shell broth (take the shells from the peeled shrimp, put in a pot with 1 ¼ cups water, bring to boil, reduce heat to medium and cook 10 minutes, drain broth for soup)
½ cup coconut milk
12 oz. frozen corn
¼ cup roasted red peppers, chopped (store bought)
1 Tbl. Flour + 2 Tbl. Water, blend into paste
1 lb. peel shrimp, medium to large size
¼ cup parsley, chopped
spicy coconut shrimp soup
What you do:
In a large heavy pot over medium heat, put the coconut oil and shallots and sauté for about 5 minutes stirring so as not to burn. Add the celery, cumin, salt, chili flakes, chicken broth, shrimp broth and coconut milk, blend and cook about 10 minutes.

Add the corn and red pepper, cover and cook another 15 minutes on medium, stirring occasionally. Drizzle in the flour paste mixture just to thicken slightly, blend well. Add the shrimp, turn the heat to medium high and cook about 7-10 minutes.

Reduce heat to simmer, cover and let the soup ‘rest’ 5-10 minutes. Add the parsley when ready to serve.
spicy coconut shrimp soup
spicy coconut shrimp soup
©alice d’antoni phillips www.allyskitchen.com

8 Comments

  1. I can’t believe I’ve waited so long to post a reply to this recipe. This has become a staple meal for us as it’s a.) quick, b.) easy to have the ingredients on hand (we buy frozen shrimp at Costco) and c.) everyone loves it! My daughter does not like shrimp “except for shrimp soup”. 🙂

    We tried subbing curry for the cumin and it was good, but the cumin was better. Also, we always have cilantro on hand so we subbed cilantro for the parsley and haven’t looked back since.

    You can also use fresh red peppers (cook them with the shallots), canned corn rather than frozen, and onions in place of the shallots. The original recipe is awsome, but with these substitutions we almost always have what we need without running to the store!

    • Michelle!!! You’re genius, luv! Thank you for sharing all those tweaks and changes that make this recipe just perfect for you and your family! That’s what cooking’s all about, I think…we start w/a basic recipe, then round it out to our liking and particular tastes, needs, whatever! And, I LOVE cilantro, so I’m gonna try that and, yes, canned corn, works fine!! Love having you here, angel! Now don’t be a stranger! xoxo ~ally

  2. This soup looks so amazing I can not wait to try it. It looks very easy. I plan to pick up the ingredients tomorrow and make it. I enjoy your recipes and appreciate all your good ideas. Thanks so much.

    • Oh, Kathleen! You’ve made my day! Thank you! Actually, I’m having the soup tonight too. It makes a lot. I stored in a Ball jars (when it was hot), refrigerated, and it’s like vacuumed sealed. I’m also doing a variation by adding cannellini beans…just to have more protein and make the soup more of a ‘meal’. Let me know how you likeee, luv! xoxo ~ally

  3. This looks delicious! I love Thai curries, and this looks like something that I could get into! Pinned.

    • Renee! I’m so happy to have you swing by and visit…I love Thai curries, too, and this soup is ‘weeally’ good…thank you for sharing w/the PIN! xo ~ally

  4. Ally, this soup sounds so Amazing! I will definitely try it.

    Just wanted to give you a quick hello.

    I hope you are having a great 2015 so far!

    Boho Blessings!

    JB

    • How sweet of you, JB, to stop by…I’m honored! I think you’ll love the soup…plus, it’s an ez one to make. Here’s to 2015 being glorious for you, too, darlin! xo Boho luv ~~ally

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