How to Make SHRIMP & COCONUT SOUP #RSC Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
4 teaspoons vegetable oil 8 ounces medium shrimp, thawed, peeled and deveined, patted dry (41-50 count) 2 1?2 teaspoons curry powder, divided 1?4 cup thinly sliced shallot 2 (14 1/2 ounce) cans reduced-sodium chicken broth 1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix 4 ounces angel hair pasta, broken into 2-inch pieces 1 cup corn kernel 1 (13 1/2 ounce) can unsweetened coconut milk 2 tablespoons snipped chives, plus additional chives, for garnish
DIRECTIONS
Heat half the oil over medium-high heat until just shimmering. Toss the shrimp with teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; transfer shrimp to a plate. Reduce heat to medium. Add remaining oil, curry powder and shallots to pan; cook 30 seconds or until shallots begin to soften. Stir in broth and Hidden Valley seasoning mix; bring to a boil. Add pasta and shrimp; cook 3 minutes or until pasta is al dente. Stir in corn, coconut milk and chives; heat through. Ladle into serving bowls. Garnish with chives.
by: lisak64
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