Thai Shrimp Bisque- Sara

THAI SHRIMP BISQUE-Sara

• 1 ½ cups of rice, prepare as usual
  1 lb uncooked, tail-on shrimp
  ¼-½ c. onion, chopped
  1 ½-inch piece peeled fresh ginger, finely chopped
  1 tsp vegetable oil
  2 garlic cloves, pressed
  2 Tbsp cornstarch
  1 Tbsp sugar
  2 Tbsp Hoisin sauce
  1 tsp salt
  1 Tbsp tomato paste
  ½-1 tsp curry powder (to preferred taste)
  Dash of cayenne pepper
  8 oz sliced mushrooms (optional)
  Lime juice, to taste
  1 can chicken broth
  1 can lite coconut milk (or regular)
  1 can plain diced tomatoes, drained (or 1 cup diced, fresh tomatoes)
  2 Tbsp snipped cilantro
• Clean and remove tails from shrimp, set aside. Heat oil in medium pot. Add onions, ginger and garlic; cook and stir 2-3 minutes. Stir in cornstarch, sugar, Hoisin sauce, salt, tomato paste, curry and cayenne. Gradually add broth & coconut milk and lime juice. Bring to a boil. Add mushrooms; simmer 3-4 minutes. Add shrimp and tomatoes; simmer 3-4 minutes more until shrimp turns pink and is cooked through. Ladle into soup bowls; top with hot cooked rice and snipped cilantro. MMMmmmm....one of our favorites!