This soup is all from my pantry shelves and freezer - it will come together in about 15 minutes and so packed with flavor. A fabulous weeknight treat.
Serves 4
1/2 cup frozen chopped onions
1 tablespoon oil
12 ounces frozen shrimp - cleaned and deveined
1 1/2 cups frozen corn
1 1/2 cups frozen baby peas
1-2 tablespoons red curry paste (depending on heat)
1 can full fat coconut milk
3-4 teaspoons of "Better Than Bouillon" with 3-4 cups water (or 3-4 cups chicken stock)
1 tablespoon honey
1 tablespoon lime juice plus wedges for serving
Basil, parsley and or cilantro, torn into pieces
Salt and black pepper to taste
In a heavy stock pot heat the oil and add the onions, saute until lightly browned
Add the coconut milk, curry paste, bouillon and water (or stock)
Bring to a simmer and add the shrimp, peas and corn
Simmer just long enough for the shrimp to cook and the vegetables to be heated through (5-6 minutes)
Remove from the heat and add the honey, lime juice, herbs and salt and pepper to taste
Serve with lime wedges