Shrimp & Coconut Soup #Rsc - cooking recipe

Ingredients

4 teaspoons vegetable oil
8 ounces medium shrimp, thawed, peeled and deveined, patted dry (41-50 count)
2 1/2 teaspoons curry powder, divided
1/4 cup thinly sliced shallot
2 (14 1/2 ounce) cans reduced-sodium chicken broth
1 (1 ounce) packet Hidden Valley Original Ranch Seasoning Mix
4 ounces angel hair pasta, broken into 2-inch pieces
1 cup corn kernel
1 (13 1/2 ounce) can unsweetened coconut milk
2 tablespoons snipped chives, plus
additional chives, for garnish

Preparation

Heat half the oil over medium-high heat until just shimmering. Toss the shrimp with 1/2 teaspoon of curry powder. Cook the shrimp for 1 to 2 minutes, turning once, just until lightly brown on both sides; transfer shrimp to a plate. Reduce heat to medium. Add remaining oil, curry powder and shallots to pan; cook 30 seconds or until shallots begin to soften. Stir in broth and Hidden Valley seasoning mix; bring to a boil. Add pasta and shrimp; cook 3 minutes or until pasta is al dente. Stir in corn, coconut milk and chives; heat through. Ladle into serving bowls. Garnish with chives.