July 10, 2016
Main Dish, Soups/Stews, Poultry,
Shellfish, Vegetables, Asian, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Boil, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"Originally found @ realsimpledotcom, this hearty chowder w/island flavors becomes a satisfying meal when eaten w/the Filipino pandesal bread rolls to sop up all the goodness & then followed by a finale of fresh island fruits for dessert. I altered 1 ingredient for our personal use, but have otherwise entered this recipe as written for play in Culinary Quest #3 for the Philippines region, altho I was unable to specify southeast Asian cuisine. ENJOY!"
Heat the oil in a large saucepan over medium heat. Add the onion & cook until soft, about 3 min.
Add the garlic, potatoes & carrots. Cook for 1 min.
Add the coconut milk, broth, cumin, coriander, 1 1/2 teaspoons salt & 1/4 teaspoon pepper. Bring to a boil, reduce heat & simmer until the potatoes & carrots are tender, about 15 min.
Add the shrimp & simmer until pink & cooked through, about 3 min.
Ladle the soup into large individual bowls & serve immediately.
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Very tasty. Loved the cumin in this. I used cooked baby shrimp and stirred them in at the last couple of minutes just to heat through.