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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 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 onions (chopped) |
1 tbsp garlic (minced) |
1/4 cup carrots (julienned) |
1 tsp salt (kosher, adjust to taste) |
1 tsp pepper (fresh ground) |
3 tbsps extra virgin olive oil |
8 oz. clam juice |
1 cup wine (white) |
14.5 oz chicken broth |
1 tsp ginger (fresh grated) |
2 tbsps cilantro (fresh mined) |
1 tsp soy sauce |
2 cups shrimp (raw, devined and peeled) |
1 tsp seasme oil |
1/4 tsp 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, saute 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, seasme 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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