Makes 4 servings. Difficulty
1 Tablespoon unsalted butter 1 pound medium shrimp, shelled & deveined (shells reserved) 1 cup onion, coarsely chopped 2 garlic cloves, minced 2 small Thai dried chiles 2 teaspoons fresh ginger, peeled and minced 2 cups gf chicken stock 1 cup canned peeled tomatoes, drained and chopped 1/2 can (14 ounce)unsweetened coconut milk 1/4 cup gf peanut butter 2 Tablespoons fresh lime juice 2 Tablespoons cilantro, chopped Salt and freshly ground black pepper to taste 1/4 cup peanuts, unsalted, lightly toasted and chopped Lime wedges for garnish
In a medium pan, melt butter over medium-low heat. Add shrimp shells, onion, garlic, chiles and ginger. Cook, stirring, for about 7 minutes or until onions are tender. Add gf chicken stock and simmer for 10 minutes.
Strain broth; discarding solids.
Return broth to pan. Add tomatoes and simmer for 10 minutes.
Meanwhile, in a food processor, blend coconut milk and peanut butter until smooth.
Add coconut milk mixture to shrimp broth. Add shrimp, lime juice and cilantro and continue to simmer gently until shrimp turn pink, about 3 minutes. Adjust seasonings to taste with salt and freshly ground black pepper.
Pour soup into warmed soup bowls; garnish with toasted peanuts and lime wedges.
To toast peanuts, place in a dry skillet over medium heat. Toast; shaking pan periodically, until peanuts are lightly browned (about 5 minutes). Remove peanuts from pan and let cool.