This broth is a divine combination of strong and satisfying flavors, plus it's a super choice for a summer night when you want to eat outdoors. The piquant medley of superb aromas is led by a rush of garlic, butter finishes and a trail of spice and tart citrus notes. It's not a dish you'll soon forget.
Swap option: You can use chunks of any type of white fish instead of shrimp.
- 1 cup dry white wine
- 1 tablespoon tomato paste
- 1 quart chicken broth
- 1 bay leaf
- 1 sprig rosemary
- 1 sprig thyme
- 1 tablespoon fennel seeds
- 2 teaspoons cayenne
- 1 teaspoon celery seeds
- 1/2 teaspoon paprika
- Kosher salt
- 1 small lemon, zested and juiced
- One 15-ounce can coconut milk
- 1 pound shrimp, peeled and deveined
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons chopped parsley
1. Whisk the wine and tomato paste together in a medium saucepan to dissolve the paste. Add the chicken broth, bay leaf, rosemary, thyme, fennel seeds, cayenne, celery seeds, paprika and 1 teaspoon salt and bring to a boil over medium-high heat. Reduce heat slightly and simmer until slightly reduced and very flavorful, about 15 minutes.
2. Strain the soup into a clean pot and add the lemon zest, juice and the coconut milk and bring to a simmer. Add the shrimp and simmer until just cooked through, about 3 minutes.
3. Remove from the heat and stir in the butter until melted. Season with salt to taste. Serve in shallow bowls topped with parsley.