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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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This is a soup that my sweetie pie made for me - it is just so light and crisp - has a sweet side and little bite too! Ingredients:
1/2 cup onion (chopped) |
1 tablespoon garlic (minced) |
1/4 cup carrot (julienned) |
1 teaspoon salt (kosher, adjust to taste) |
1 teaspoon pepper (fresh ground) |
3 tablespoons extra virgin olive oil |
8 ounces clam juice |
1 cup wine (white) |
14 1/2 ounces chicken broth |
1 teaspoon gingerroot (fresh grated) |
2 tablespoons fresh cilantro (fresh minced) |
1 teaspoon soy sauce |
2 cups shrimp (raw, deveined and peeled) |
1 teaspoon sesame oil |
1/4 teaspoon red pepper flakes (adjust to taste) |
1/4 cup coconut (shredded fine) |
1/2 cup corn (canned) |
1/4 lb snow peas (approx 1 cup fresh, do not use frozen) |
Directions:
1. Over medium high heat add olive oil to a large pot - add onions, salt, pepper, carrots and garlic, sauté till onions are clear.
2. Add clam juice, white wine, chicken stock, ginger, cilantro and soy sauce cook for 4 minutes.
3. Add fresh shrimp, sesame oil, red pepper flakes, corn and pea pods, cook till shrimp turns nice and pink approximately 6 minutes - add coconut and serve immediately.
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