- 3 tablespoons vegetable oil
- 1 clove garlic, crushed
- 1 green onions, chopped
- 5 fresh mushrooms, chopped
- 3 tomatoes - blanched, peeled, and chopped
- 1/2 teaspoon salt
- 1/2 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
- 1/2 teaspoon salt
- 1 1/2 tablespoons fresh lime juice
- 1 (13.5 ounce) can coconut milk
- 1/2 (8 ounce) can peas, drained
- 2 cups cooked, peeled, and deveined shrimp
- 1 (5 ounce) package vermicelli pasta
- 1 sprig fresh cilantro, chopped
- 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.
03/29/2018
recipepes.com
Coconut Milk Shrimp Soup, recipe
PT15M
PT1H
5
455 calories
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