| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 4 cups chicken broth
- 1 bay leaf
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 tablespoon fennel seeds
- 2 teaspoons cayenne
- 1 teaspoon celery seeds
- 1/2 teaspoon paprika
- Kosher salt
- Finely grated zest and juice of 1 small lemon
- One 15-ounce can coconut milk
- 1 pound shrimp, peeled and deveined
- 4 tablespoons (1/2 stick) unsalted butter, cut into tablespoons
- 2 tablespoons chopped fresh parsley
Instructions
- Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt. Bring to a boil over medium-high heat; reduce the heat and simmer until slightly reduced and very flavorful, about 15 minutes.
- Strain into a clean pot. Add the lemon zest, lemon juice and coconut milk and bring to a simmer. Add the shrimp; simmer until just cooked through, about 3 minutes. Remove from the heat and stir in the butter until melted. Add salt to taste.
- Serve in shallow bowls, topped with parsley.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 563 |
| Total Fat | 38 g |
| Saturated Fat | 28 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 5 g |
| Protein | 32 g |
| Cholesterol | 220 mg |
| Sodium | 1290 mg |
Reviews
I love the broth! It can’t be reheated with the shrimp, of course. My husband thought it was too tangy.
One of our favourite soups! Don’t skip on the fresh herbs. Perfect heat!! Sooo good!
Wasn’t spicy. Weird taste to it and had to doctor it up.
This was delish! Only thing I would do is make it more of a bisque consistency.
Very soothing to the throat as well!
This is one of our go-to soups, especially when one of us is sick. We use two heaping teaspoons of cayenne but we are also from south Louisiana so we can handle the spice. Those who think that it is too spicy or don’t like spicy food should cut back on the cayenne…and maybe avoid Thai food in general.
We absolutely love this soup. It’s important to stay with fresh herbs when indicated. The herb flavor with the acid and the coconut milk is addictive. I add seafood assortment but keep it mostly shrimp for additional substance. Although having the broth alone would be very satisfying too.
I love this recipe! So tasty and easy to make!
We did not like it, the shrimp was good but I have already thrown the recipe out. Luckily I served a big salad with this also cut the cayenne pepper by half or it would have ruined the shrimp. Will not ever make this again.
Delinchus
Delicious, I wouldn’t change a thing. I like that the broth is just that, a broth, and not thick like a bisque. It’ll be a great summer soup.