When one is feeling under the weather, or the first breath of Fall is felt in the air, there is nothing more comforting than a bowl of soup. Â In addition to providing comfort, soups tend to be economical, healthy, easy to prepare and they fill the house with a delicious smell while simmering away. Â Which all leaves me wondering, why don’t I make soup more often? Â I realized that I have only a few soup recipes that I make often but lots of recipes that I have always wanted to try. Â Therefore, this Autumn season I will be making a new soup recipe each week and posting them on the blog for you to try out as well, if you wish.
There was a wonderful cafe right down the street from the last house we lived in and I spent way too much money consuming bowls of their Shrimp and Coconut Milk Soup. Â This soup is spicy, yet creamy with a hint of tangy lime and was finished off with tender, perfectly cooked pieces of shrimp. Â I have been thinking of trying to recreate this soup at home, so I finally took the plunge recently and below is the recipe I came up with. Â This recipe is not quite the same as the restaurant version but it turned out pretty well. Â It is very easy and quick to prepare and is a great, healthy alternative to cream soups. Â I will be going back to taste the cafe version and try to discover the missing ingredient (at least that’s my excuse), and I’ll let you know if I figure it out! Â In the meantime, here is a reasonable facsimile:
Spicy Shrimp and Coconut Soup
As I mentioned earlier, the restaurant version of this soup is quite spicy and I love it that way. Â However, in an attempt to get my two year old to eat this soup, I left out the chili sauce and my husband and I just added it to our own bowls. Â It actually tasted just as good with the chili sauce added later and my daughter ended up loving the un-spicy version, so if you have kids it’s worth a try!
1 Tablespoon canola oil
2 cloves of garlic, minced
1-inch piece of ginger, minced
2 cups chicken broth
1 19-ounce can coconut milk
1 cup cold water
1 to 2 teaspoons Siracha chili sauce
1 teaspoon salt
1/2 pound raw shrimp, peeled, deveined and cut in half
Juice from half of a lime
lime wedges, cilantro leaves, and extra chili sauce for serving
1. Â Heat the oil in a large pot over medium heat. Â Add the garlic and ginger to the pot and saute for about 30 seconds, or until fragrant.
2. Â Add the broth, coconut milk, water, chili sauce and salt to the pan and bring to a boil. Â Simmer for about 5 minutes to allow the flavors to infuse the broth.
3. Â Add the shrimp and lime juice and simmer until shrimp is just cooked, about 1 minute. Â Remove from heat immediately and serve garnished with cilantro leaves with the lime wedges and extra chili sauce on the side.
I served this soup with wedges of papaya and I think it would also be great with melon or grapes on the side to balance out the spiciness. Â Please, let me know if you figure out what the missing ingredient might be and also send your favorite soup recipes my way, I am still looking for ideas!