To prepare marinade, peel shrimp, reserving shells. Combine shrimp and next 8 ingredients (shrimp though garlic) in a large zip-top plastic bag; seal and marinate in refrigerator 30 minutes.
To prepare the shrimp stock, combine the reserved shrimp shells, water, wine and 1 tablespoon tomato paste in a large Dutch oven. Bring mixture to a boil. Reduce heat; simmer until the liquid is reduced to 1 cup (about 10 minutes). Strain mixture through a sieve over a bowl, and discard solids.
To prepare the soup, heat olive oil in a large Dutch oven over medium heat. Add onion and celery, and sauté 8 minutes or until browned. Add 1 cup shrimp stock, coconut milk, and 1 tablespoon tomato paste, scraping pan to loosen browned bits. Bring to a boil. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and reduced-fat milk in a small bowl, stirring with a whisk. Add to pan; reduce heat, and simmer until thick (about 5 minutes). Add shrimp and marinade, and cook 5 minutes. Stir in 1 tablespoon lime rind, 1 tablespoon cilantro, and salt.
We love this recipe. I use 2TBs cornstarch instead of flour (easier and a smoother consistency with no flour taste) and add a bit of fish sauce and sambal olek. I always mince the celery and onion in the food processor so as to avoid unappetizing chunks. This pairs nicely with the CL sushi rice salad for a filling meal.
I can't believe this is a healthy soup! I found this to be truly flavorful, although I admit to using twice the amount of spice ingredients. I didn't taste the flour, as some people did. I also used tomato powder to create my own tomato paste, which helps cut down on the sodium.This is company food!!!!!
This bisque was reminiscent of something you would have in a fine Asian restaurant. The broth was slightly sweet from the coconut milk, a little after flash of heat from the red pepper, and rich and succulent from the shrimp. I would make this again, especially if I wanted to impress my guests.
With this said...I found the steps involved very time consuming. This is not a quick week night meal. But, I do think each step was necessary to get the full complex flavor of the broth--so I wouldn't want to skip any steps in order to save time.
I had bought the shrimp already cleaned and deveined, so I used boxed stock. Instead of low fat milk, fat free half and half that I had on hand. The end result was outstanding. Will definitely make this one again. Be sure to serve as soon as the shrimp are cooked through, or they will be overdone quickly.
My whole family enjoyed this recipe, including our picky 8-year-old. Reminiscent of Thai Tom Ka soup, with fairly complex flavor. We had sticky rice on the side, which could also be added to the soup for a heartier option (very yummy). Though this recipe wasn't that quick to make, it was paced well, which kept the cooking experience enjoyable.
I used pinot grigio and regular coconut milk (since I had it on hand), and was pleased with both. I followed two suggestions from EllenDeller - mincing onion & celery in the food processor, and using 2 Tbsp cornstarch instead of flour - and I will do the same in the future; cornstarch gave good consistency, and I agree that anything but tiny pieces of the veggies would be unappetizing.
I'll try using galanga instead of ginger next time; our son's only complaint was that the soup was a bit fishy, which galanga could fix. May also add lemongrass, dried peppers for heat... it's a recipe good enough to make me want to come back and experiment.
I just served this as a Christmas dinner first course. My daughter said, "I'll just have another serving of the soup ..." skipping tenderloin! It was absolutely lovely ... rich, flavourful, elegant presentation. One reviewer noted the absence of lemongrass, and I was, I confess, worried ... but, no, the lime rind added the required spark. If you have lemongrass, go for it ... but don't worry if you don't. WONDERFUL.
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