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opaque pink cooked peeled tail-off shrimp, yellow corn kernels and tiny softened red-pepper dice in creamy pale coconut broth in a plain bowl, with no potatoes, lime slices or garnish
Melissa Hart

Coconut Shrimp and Corn Soup

Coconut milk and lime keep this shrimp-and-corn soup lighter in texture than a potato-thickened chowder, while the corn gives each spoonful a sweet bite. Use raw peeled shrimp so their short simmer seasons the broth. Add them last. The coconut base and diced red pepper should already be hot and tender before the shrimp enter, and the heat goes off as soon as the seafood is opaque and cooked through instead of leaving it to tighten in a rolling boil.
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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 a 5-quart pot over medium heat. Cook onion and red pepper for 5 minutes, then garlic and ginger for 30 seconds.
  2. Add broth, coconut milk, corn, salt and pepper. Bring to a gentle simmer without boiling hard.
  3. Simmer for 6 to 8 minutes until the corn is hot and pepper pieces are tender.
  4. Add shrimp and simmer gently for 3 to 4 minutes, stirring once, until shrimp are opaque throughout and reach 145°F.
  5. Switch off the heat, stir in lime juice and divide among 4 bowls immediately.