Indonesian Shrimp & Vegetable Soup

By kathleentirpak

This soup is especially good served with Thai Roll-Ups.

Ingredients

• 1 chopped white onion
• 1 clove chopped garlic
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 1/2 teaspoon sea salt
• 1/4 teaspoon chili powder
• 2 Tablespoons peanut oil
• 3 cups coconut milk
• 4 ounces fresh, frozen, or canned
• green beans
• 4 ounces fresh, frozen, or canned carrots
• 4 ounces fresh, frozen, or canned peas
• 1 teaspoon lemon rind
• 1 cup plain yogurt
• 1 pound de-veined and tail-less shrimp

Preparation

Step 1

Make a paste of the onion, garlic, coriander, cumin, ginger, salt, and chili powder. Heat the peanut oil at medium and saute the paste mixture while stirring, for about 3 minutes, until the onion is somewhat soft. Add the coconut milk and bring to a boil. Add the lemon rind and vegetables, reduce heat to low. cover, and simmer tender, about 20 minutes. Stir in the yogurt, fold in the shrimp, and heat through, about 5 to 10 minutes.