Ingredients:
- 1 pound of peeled, de-veined shrimp
- 1 can of full fat coconut milk
- 1 large can (Muir Glen) fire roasted tomatoes
- 1 small can (Muir Glen) fire roasted tomatoes
- 1/2 sweet onion
- 4-6 garlic cloves
- 1 container of white mushrooms
- Ground Cumin
- Ground Curry
- Garlic Salt
- Gound Chiptole Pepper seasoning
- Pepper
- Butter or Olive Oil
- Fish Sauce
Directions:
- Melt your butter or pour your olive oil in the bottom of a big pan
- Dice your onions, garlic, and mushrooms and add them into the pan to saute
- While the veggies are sauteing, pour your fire roasted tomatoes into a food processor and process down into a consistency that you want your soup at (extra fine or somewhat chunky).
- Add the blended down tomatoes to the large pan, along with the coconut milk, fish sauce, and lots of cumin, curry, pepper, chiptole pepper and some garlic salt.
- Mix, cover, and let simmer for 15-20 minutes.
- Taste, add additional seasonings if necessary.
- Then remove the tails of the shrimp, cut the shrimp into small pieces and place in the soup (when you are happy with the taste of it).
- Cover the pot again for another 5-7 minutes. Check the diced shrimp to make sure they are pink. When they are pink they are cooked and your shrimp soup is good to serve!
- Serve in a bowl and enjoy! (it was way more delicious then it looks!)
No comments:
Post a Comment