Coconut shrimp soup

Serves : 4

Preparation time: 20 minutes

Cooking time : about 15 minutes

Ingredients

• 250 ml (1 cup) red onion, finely chopped
• 30 ml (2 tablespoons) canola oil
• 2 garlic cloves, minced
• 15 ml (1 tbsp.) ginger, chopped
• 15 ml (1 tbsp.) tomato paste
• 1.5 l (6 cups) vegetable broth
• 500 ml (2 cups) coconut milk
• 1 lime, juice
• 15 ml (1 tablespoon) honey
• 5 ml (1 tsp.) Sambal Oelek or other hot sauce
• 125 ml (1/2 cup) green onion or coriander, chopped
• 4 portions rice or egg noodles, cooked
• Salt and pepper to taste

Shrimp dumplings

• 500 ml (2 cups) shrimp, finely chopped
• 1 egg
• 60 ml (4 tbsp.) cornstarch
• 15 ml (1 tbsp.) sugar
• 1 clove garlic, minced
• 5 ml (1 tsp.) hot sauce
• 1 lime, zest
• 60 ml (4 tbsp.) breadcrumbs
• 15 ml (1 tbsp) sesame oil
• Salt and pepper to taste

Preparation

1. In a saucepan over high heat, sauté onion in a little oil for 2 to 3 minutes.
2. Add garlic, ginger and tomato paste and continue cooking for 2 minutes.
3. Add broth, coconut milk, lime juice, honey and hot sauce and simmer over medium heat for 5 minutes. Check seasoning and keep warm over low heat.
4. In a bowl, combine shrimp, egg, cornstarch, sugar, garlic, hot sauce, lime zest, breadcrumbs, sesame oil, salt and pepper.
5. Using two spoons, drop small amounts of shrimp mixture directly into the hot coconut milk broth and cook for 2-3 minutes.
6. Add the noodles and green onion or coriander before serving.