Thread: Shrimp and Coconut Soup

This is a relatively hearty soup made with shrimp and pasta in a creamy, curried broth. It is flavored with "complete seasoning" which is a Latino blend made by Goya, Badia, and others. It is a mix of onion powder, garlic powder, and herbs - sort of like a ranch seasoning mix.

Shrimp and Coconut Soup

Ingredients:

• 1 tablespoons olive oil
• 8 ounces medium shrimp, thawed, peeled and deveined
• 2 1/2 teaspoons curry powder, divided
• 1/4 cup thinly sliced shallots
• 32 ounces reduced-sodium chicken broth
• 1 tablespoon complete seasoning
• 4 ounces angel hair pasta, broken into 2-inch pieces
• 1 cup corn kernels
• 1 (13 1/2 ounce) cans unsweetened coconut milk
• 2 tablespoons snipped chives, plus additional chives, for garnish

Instructions:

Heat half the oil over medium-high heat until just shimmering. Season the shrimp with 1/2 teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; remove to a plate.

Reduce heat to medium and add remaining oil, curry powder and shallots to pan; cook until shallots begin to soften, about a minute. Stir in broth and season with the complete seasoning. Bring to a boil and stir in the pasta and corn. Cook until the pasta is al dente, about 4 minutes.

Stir in the reserved shrimp, coconut milk and chives; heat through.Garnish with additional chives.