The heat of the chili flakes is tempered by the coconut milk in this rich, yet easily prepared soup. If shrimp and scallops aren’t your thing, substitute other seafood or even freshwater fish of your choice. They all cook quite quickly and I really can’t think of anything that that wouldn’t work in this versatile dish.
Time: 40 minutes
Serves: 4
Ingredients:
1 tablespoon extra-virgin olive oil 1 large onion – chopped 1 green bell pepper – chopped 4 cloves garlic – very finely chopped or crushed 4 cups water 2 cups crushed tomatoes 2 teaspoons kosher salt ½ teaspoon crushed red chili flakes 1 ½ cups light coconut milk 1 pound fresh shrimp and/or scallops 2 teaspoons wine vinegar ½ teaspoon fresh ground black pepper ½ cup flat leaf parsley – choppedPreparation:
Heat the oil on medium heat in a large pot. Once the oil is hot, add the onion, bell pepper and garlic. Cook, stirring occasionally for ten minutes.
Add the tomatoes, water, salt and chili flakes. Turn the heat to high, bring to a boil, then reduce heat to simmer for five minutes.
Stir in the coconut milk, return the soup to a simmer and add the seafood. Simmer for two minutes.
Remove from heat, then stir in the vinegar, pepper and parsley, serving immediately.
This looks good – am going to try it. Shrimp and coconut milk – what could be better. I find that coconut milk instead of cream to soups really adds a wonderful, rich flavor. Thanks for all these wonderful recipes, Kevin!
I’m glad you’re enjoying them, Adeline. Sharing these creations has forced me to measure and record ingredients, the benefit of which is being able to make them again myself!