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Coconut Shrimp and Corn Soup on a plate
Andrew Fowler

Coconut Shrimp and Corn Soup

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 tbsp neutral oil
  • 1 small yellow onion finely diced
  • 1 red bell pepper finely diced
  • 2 garlic cloves minced
  • 1 tsp finely grated fresh ginger
  • 3 cups low-sodium chicken broth
  • 1 can 13.5 oz unsweetened coconut milk
  • 2 cups frozen corn
  • 1/2 tsp fine salt
  • 1/4 tsp black pepper
  • 1 lb raw peeled deveined medium shrimp tails removed
  • 1 tbsp fresh lime juice

Method
 

  1. Heat oil in 5-quart pot over medium. Cook onion and red pepper 5 minutes, then garlic and ginger 30 seconds.
  2. Add broth, coconut milk, corn, salt, and pepper. Gently simmer; do not boil hard.
  3. Simmer 6 to 8 minutes until corn hot and peppers tender.
  4. Add shrimp; gently simmer 3 to 4 minutes, stirring once, until opaque throughout and 145°F.
  5. Off heat, stir in lime juice; divide immediately among 4 bowls.