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.

Published in: on January 3, 2011 at 3:50 pm  Leave a Comment  

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