Coconut Saffron Shrimp Soup Recipe
Rich and creamy, this soup is a meal in and of itself.
2 tbsp butter
2″ knob of ginger, grated
2 cloves of garlic, minced
1 can coconut milk
1 quart homemade chicken stock
2 med carrots, julienned
1/4 tsp red pepper flakes (adjust amount for more or less spice)
a small pinch of saffron threads
1 lb shrimp
scallions, chopped for garnish
sea salt to taste
juice of 1 lime
In a large saucepan, melt butter and saute garlic and ginger for about 1 min. Add coconut milk, stock, carrots , red pepper flakes and saffron. Let simmer for about 10 mins or until carrots are soft. Add shrimp and simmer until shrimp are pink. Stir in lime juice and serve.