Thursday, December 1, 2011

Curried Coconut Soup

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It has been too long - much too long - since I posted a soup recipe. Soups are truly one of my favorite dinner options. And this one now tops the list.  

It will never compare with my chicken noodle soup which is a favorite of the hubs, but this recipe takes only 30 minutes, not 3 hours. And I absolutely adore Southern Living's idea of serving it along side a whole wheat tortilla, layered with hummus, snow peas, grated carrots, cucumber slices and ginger dressing.  Yum!


Curried Coconut Soup
via Southern Living


1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count)
1 extra-large vegetable bouillon cube
2 teaspoons grated fresh ginger
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (13.66-oz.) can coconut milk
3 teaspoons curry powder
1/2 teaspoon salt
1/4 to 1/2 tsp. ground red pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice


1. Devein shrimp, if desired.
2. Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat. Add shrimp, and cook, stirring often, 2 minutes. Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.
The Sandwich: Toss together 1 cup chopped fresh snow peas, 2 grated carrots, 1 cup sliced English cucumber, and 1/4 cup bottled refrigerated ginger dressing. Spread 1/4 cup refrigerated hummus onto 4 large whole wheat wraps. Divide vegetable mixture among wraps, and roll up.

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