Cilantro Lime Coconut Shrimp Soup

This dish utilizes such a beautiful marriage of flavors that I personally have never thought to use together. Just as many spectacular recipes are created, this one was thrown together in a pinch. Using ingredients I happened to have on hand, this soup turned out to be delectable! I started out with some of my own favorite flavors, and then toward the end I incorporated some of my husband’s choice ingredients.

I am still blown away by the result. I stepped way outside of my comfort zone on this one, and I am so pleased that I did. The whole family slurped it down! I hope your family loves it as much as mine did.

Cilantro Lime Coconut Shrimp Soup
Serves 4

Ingredients:

• 1 lb shrimp, cooked peeled and deveined.
• 3 cans of coconut milk
• 1 TB coconut oil
• 1 tsp sesame oil
• 1/4 C chopped red onions
• 1 clove of garlic, minced
• 1 C water-chestnuts
• 1 C chopped cilantro
• 1 tsp grated ginger
• 1 tsp salt (plus more to taste)
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp fish sauce
• ground pepper, to taste

• 1 lime and extra cilantro to garnish

 Directions:

• Heat your coconut and sesame oil in a large pot over medium high
• Add shrimp to the pot and sprinkle on a little salt and pepper
• Toss around for a few minutes, just to get a quick sear, and then with a slotted spoon, remove shrimp and set aside.
• Add onion and garlic to the pan and cook until browned, just a couple of minutes.
• Add remaining ingredients and bring to a boil, stirring occasionally.
• Return shrimp to pot and stir.
• Serve with lime slices and extra cilantro.