This is a relatively hearty soup made with shrimp and pasta in a creamy, curried broth. It is flavored with “complete seasoning” which is a Latino blend made by Goya, Badia, and others. It is a mix of onion powder, garlic powder, and herbs – sort of like a ranch seasoning mix.
Shrimp and Coconut Soup
- 1 tablespoons olive oil
- 8 ounces medium shrimp, thawed, peeled and deveined
- 2 1/2 teaspoons curry powder, divided
- 1/4 cup thinly sliced shallots
- 32 ounces reduced-sodium chicken broth
- 1 tablespoon complete seasoning
- 4 ounces angel hair pasta, broken into 2-inch pieces
- 1 cup corn kernels
- 1 (13 1/2 ounce) cans unsweetened coconut milk
- 2 tablespoons snipped chives, plus additional chives, for garnish
Heat half the oil over medium-high heat until just shimmering. Season the shrimp with 1/2 teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; remove to a plate.
Reduce heat to medium and add remaining oil, curry powder and shallots to pan; cook until shallots begin to soften, about a minute. Stir in broth and season with the complete seasoning. Bring to a boil and stir in the pasta and corn. Cook until the pasta is al dente, about 4 minutes.
Stir in the reserved shrimp, coconut milk and chives; heat through.
Garnish with additional chives.