Thai Coconut Shrimp Chowder
Rated 5.0 stars by 1 users
Servings
5
Cook Time
30 minutes
If you love the flavor of your favorite Thai restaurant soup this recipe will have you cooking at home instead. A little extra in the prep but worth it for the taste.
Author:CanCooker
Ingredients
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1 medium Onion, chopped
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2 teaspoons Olive Oil
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1/4 teaspoon Cayenne Pepper
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2 cups Chicken Broth
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1 package (10 ounces) frozen Corn
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1/4 teaspoon Salt
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1/4 teaspoon Pepper
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1 can (13.66 ounces) Coconut Milk
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1 pound uncooked Shrimp (31-40 per pound), peeled and deveined
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1/4 cup Lime juice
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2 tablespoons fresh Cilantro, minced
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Sliced Scallions, optional
Things You Need
Directions
Heat olive oil in any CanCooker on a medium-to-medium low heat source, saute onion in oil until tender. Add cayenne pepper. Stir in the broth, corn, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat and stir in coconut milk. Cool slightly.
Using a food processor, process soup in batches until blended. Return all to pan. Add shrimp; cook and stir over medium heat for 5-6 minutes or until shrimp turn pink. Stir in lime juice and cilantro. Garnish servings with sliced scallions and additional minced cilantro.