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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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After eating a coconut soup at a Thai restaurant, I added coconut milk in my fish chowder recipe. The fresh, simple ingredients allow the seafood to shine. âMichalene Baskett, Decatur, Georgia Ingredients:
1 medium onion, chopped |
2 teaspoons canola oil |
1/4 teaspoon cayenne pepper |
2 cups chicken broth |
1 package (10 ounces) frozen corn |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 can (13.66 ounces) coconut milk |
1 pound uncooked medium shrimp, peeled and deveined |
1/4 cup lime juice |
2 tablespoons minced fresh cilantro |
1 medium ripe avocado, peeled and cubed |
Directions:
1. In a large saucepan, saute onion in oil until tender. Add pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly.
2. In a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with avocado. Yield: 5 servings.
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