Coconut Saffron Shrimp Soup

So good.  So good.  This was another ‘no leftovers’ meal.  With having a perpetual stock pot always brewing up tasty stock, we’ve been trying to add more soups to our diet.  For my pot of soup, I did leave the skins on (thought maybe some of the nutrients might leach out into the soup).  Before eating, I just pulled the shrimp out, peeled them and popped them back in.  You can use peeled shrimp if you want to save a step.

Coconut Saffron Shrimp Soup

  • 2 tbsp butter
  • 2″ knob of ginger, grated
  • 2 cloves of garlic, minced
  • 1 can coconut milk
  • 1 quart 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.

Part of Sunday Night Soup Night

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8 comments to Coconut Saffron Shrimp Soup

  • I have all of these ingredients in stock this week….we will definitely be having soup! Thanks for the post!

  • Yay! I love finding good recipes where I have everything I need on hand. Let me know how you like it!

  • Wow, this looks so easy (and tasty)! I've never cooked with saffron before – what sort of flavor does it add? Thanks for sharing with Sunday Night Soup Night!

  • I just tweeted and pinned this soup as one of my favorites from Sunday Night Soup Night! Thanks for linking up and hope to see you again soon 🙂

  • Thank you! I'm sorry, I missed your earlier comment. I'm not even sure how to describe saffron. My favorite part is the color it imparts to the soup. Saffron is used in many Middle Eastern dishes (I was first introduced to it when I was working at an Indian Restaurant, Saffron Chicken which is still one of my favorite Indian dishes). It's expensive but luckily it doesn't take much.

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  • Leslie Mahmood

    This looks soo yumm! Havey you ever used whey insted of stock to make a soup? When I make paneer I use lemon so the whey has a wonderful lemon smell thought it might work for stock. Any thoughts?

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