Coconut Milk Shrimp Soup Recipe

• 1 Cilantro (chopped)
• 1 Clove Garlic (crushed)
• 1 tsp Ground Cumin
• 1 tsp Coriander Seeds
• 1 tsp Ground Turmeric
• 1 Jalapeno Pepper (sliced)
• 3 Tomatoes (peeled and chopped)
• 1 (13.5 ounce) Coconut Milk
• 1/2 (8 ounce) Peas
• 2 cups Shrimp (cooked and peeled)
• 1 Vermicelli Pasta (5 ounce)
• 3 tbsp Vegetable Oil
• 3 Onion (chopped)
• 5 Mushrooms (chopped)
• 1/2 tsp Salt
• 11/2 tbsp Lime Juice (fresh)
• 3 Carrots (chopped)

• Heat 3 tablespoon vegetable oil over medium heat. Fry green onion and garlic for 30 to 40 seconds approximately. Add tomatoes, salt, mushrooms and lime juice; cook for 3 to 5 minutes and set aside.
• Add carrots to a pot of boiling water and cook for about 7-10 minutes; drain it and set aside.
• Fry cloves of garlic in 3 tablespoons of oil, add coriander seeds, cumin and turmeric; fry it for 2-3 minutes. Toss in the jalapeno pepper, green onions, salt, lime juice and the tomato mixture; whisk in coconut milk; simmer for 6 minutes.
• Add carrots, shrimp (cooked) and peas to the soup and stir it. Simmer for 5-6 minutes. Drown vermicelli pasta into the soup and cook for 5-7 minutes approximately, until the pasta is softened. Serve it with chopped cilantro.