Steps to Prepare Pumpkin And Carrot Soup With Coconut Milk

Coconut Milk Shrimp Soup

I added carrots and garlic to the sauteed leeks/onions.

Recipe Summary Coconut Milk Shrimp Soup

I threw these ingredients together when I realized I had half a can of coconut milk left in the fridge that was about to go bad. All in all, I think it came out pretty good! It's very variable and the coconut flavor is not too strong.

Ingredients | Pumpkin And Carrot Soup With Coconut Milk

3 tablespoons vegetable oil

1 clove garlic, crushed

1 green onions, chopped

5 fresh mushrooms, chopped

3 tomatoes - blanched, peeled, and chopped

½ teaspoon salt

½ tablespoon fresh lime juice

3 large carrots, chopped

3 tablespoons vegetable oil

1 clove garlic, crushed

1 teaspoon ground cumin

1 teaspoon coriander seed

1 teaspoon ground turmeric

1 fresh jalapeno pepper, sliced

2 green onions, chopped

½ teaspoon salt

1 ½ tablespoons fresh lime juice

1 (13.5 ounce) can coconut milk

½ (8 ounce) can peas, drained

2 cups cooked, peeled, and deveined shrimp

1 (5 ounce) package vermicelli pasta

1 sprig fresh cilantro, chopped

Directions

Heat 3 tablespoon vegetable oil in a skillet over medium heat. Fry 1 clove garlic and 1 chopped green onion in the hot oil 30 to 60 seconds. Add the mushrooms, tomatoes, salt, and 1/2 tablespoon lime juice and cook until the tomatoes are soft, 3 to 5 minutes; set aside.

Bring a pot of water to a boil; add the carrots and cook until fork tender, 5 to 7 minutes; drain and set aside.

Heat another 3 tablespoons of vegetable oil in a large saucepan, cook the other clove of garlic in the hot oil 30 to 60 seconds. Add the cumin, coriander seed, and turmeric; cook another 1 to 2 minutes, allowing the spices to slightly burn on the bottom of the pan. Stir in the jalapeno pepper, 2 chopped green onions, 1/2 teaspoon salt, 1 1/2 tablespoon lime juice and the tomato mixture in with the spice mixture, scraping the bottom of the pan with a spatula to loosen the spices. Whisk in the coconut milk; simmer 6 minutes.

Add the cooked shrimp, carrots, and peas to the soup and stir; simmer until hot, 3 to 5 minutes. Submerge the vermicelli pasta in the soup and allow to cook until the pasta is softened, 5 to 7 minutes more. Garnish with chopped cilantro.

Info | Pumpkin And Carrot Soup With Coconut Milk

prep: 25 mins cook: 30 mins total: 55 mins Servings: 4 Yield: 4 servings

TAG : Coconut Milk Shrimp Soup

Soups, Stews and Chili Recipes, Soup Recipes, Seafood, Shrimp Soup,

Images of Pumpkin And Carrot Soup With Coconut Milk

Pumpkin And Carrot Soup With Coconut Milk - Delicious thai carrot soup with coconut milk, combines carrots and pumpkin with thai curry, coconut and coconut milk.