Shrimp and Coconut Soup with Roasted Poblanos

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This recipe for Shrimp and Coconut Soup with Roasted Poblanos is a delightful blend of flavors and textures. The combination of succulent shrimp, creamy coconut milk, and smoky roasted poblanos creates a soup that is both comforting and exotic. With just the right amount of spice, this dish is perfect for those who enjoy a little heat in their meals. Whether you're looking for a satisfying weeknight dinner or an impressive appetizer for guests, this recipe is sure to please.

Keywords: shrimp, coconut soup, roasted poblanos, recipe, spicy.

shrimp and coconut soup with roasted poblanos recipe details

Shrimp and coconut soup with roasted poblanos recipe, recipe Rating: 4.9
Number of votes:131

Fresh poblano peppers roasted over an open flame give this rich soup of shrimp and coconut a hint of heat. A little brie cheese adds just the right amount of richness.
Ready in: 1 hour 10 mins

Ingredients

Makes: 10 8-ounce servings

• 3 poblano peppers
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 cup fresh corn
• 3 tablespoons flour
• 1/4 cup chopped cilantro
• 2 cloves garlic, chopped
• 1/2 cup dry white wine
• 3 cups coconut milk
• 1/2 cup Coco Lopez cream of coconut
• 2 pounds 91-110 count shrimp, peeled and deveined
• 3 sprigs fresh thyme, chopped
• 1/2 cup heavy cream
• 1 ounce brie cheese, cubed
• 1 teaspoon cayenne pepper

Preparation method

Prep: 30 mins | Cook: 40 mins

1. Place poblanos on a skewer and blacken them over the stove top burner. Put them in a bowl and cover with plastic wrap to steam a little. When cool, rub off the skin with a paper towel or peel the skin off with your fingers. Mince the poblanos.
2. Heat olive oil and butter in a four- to five-quart pot over medium heat until hot but not smoking. Then sauté onions and celery and fresh corn about four minutes. Add flour, cilantro and garlic and cook for three minutes stirring occasionally. Add wine and prepared diced poblanos stirring frequently. Add coconut milk, coco Lopez and the rest of the ingredients and simmer for fifteen minutes. Ladle soup into bowls to serve.