Hot Asian Pepper Coconut Broth with Shrimp
© Spirit Media 2004-2008 All Rights Reserved
Hot Asian Pepper Coconut Broth with Shrimp
4 cloves garlic, chopped
4 tablespoons Hot Asian Pepper mix
4 cups coconut milk
4 teaspoons lime juice
16 jumbo shrimp, halved
2 cups torn fresh basil leaves
Salt to taste
In a medium saucepot, combine the garlic, Hot Asian Pepper mix and the coconut milk and bring to a simmer. Add lime juice, basil and shrimp and turn heat down low – soup should be just under a simmer. Poach shrimp until they are just cooked through, about 1 ½ minutes. Season soup with salt and serve.
Yield: Serves: 4
Published: 09/12/06
© Spirit Media 2004-2008 All Rights Reserved
