Shrimp in Tomato Coconut Soup

photo(325)Myth: You can’t have soup in the summer.  Fact: There are soups that can be refreshing whether served hot or cold — even in the summer months.  Especially seafood and vegetable-based soups.

If cold soup doesn’t bother you, you can consume this soup recipe chilled, but serving it warm is just as delectable.  It goes well with your meat barbecue, or as a meal in itself, any time of day!


1/2 pound large shrimp, peeled and cut into half-inch pieces
1 small onion, chopped
5 garlic cloves, peeled and crushed
1 tbsp Olive oil
1 cup canned coconut milk
2 cups water
1/3 cup fresh cilantro, chopped
1 14 oz. can diced tomatoes
1 lemon, juiced
cayenne pepper, dash
½ tsp sea salt
1/3 cup chopped scallions


Heat Olive oil in a medium pan over medium-high hear.  Sauté garlic until golden brown. Add onions and cook until transluscent. Add shrimp and coconut milk and cook for about 2 mintes. Add water, lemon juice, cayenne pepper and salt. Bring to a quick boil. Reduce heat to simmer. Turn off heat and add tomatoes, cilantro and scallions. Stir well and serve warm.


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