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I concocted this in my mind while grocery shopping today. I could have sworn Arlee has made something like this, but -he- swore he never has. Anyway, it came out really great!

SWEET SOUR SPICY COCONUT SHRIMP SOUP

4 cups fresh shrimp
4 large mushrooms, sliced

1 cup coleslaw mix*
1 cup cashews, dry-roasted skins-on
5-6 scallions, diced, reserving 1/4 cup
1/2 cup dried flaked unsweetened coconut
1 heaping tsp grated fresh ginger root

1-1/2 cups coconut milk
3/4 cup almond milk
A good splash of soy sauce
A good splash of Datu Pati cane vinegar**
2 tbsp agave syrup
Hot pepper flakes to taste (I used about 1/2 teaspoon)
4 envelopes calamansi powder**

Coconut oil for stir-frying

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Wash, peel, de-vein and clean the shrimp. Set aside.

Slice the mushrooms and set aside.

Heat a large wok or skillet to high and pour in a tablespoon or so of coconut oil.

When the oil is hot, dump in the coleslaw, cashews, scallions, coconut and ginger root. Stir-fry just until the cabbage is slightly wilted but still crisp.

Lower heat to medium and add the coconut milk, almond milk, soy sauce, vinegar and Agave syrup. Heat until gently simmering.

Stir in the shrimp and mushrooms; cook just until the shrimp is delicately pink in color.

Transfer to a serving bowl and sprinkle with the remaining scallions.

Serve with red cargo rice.


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* I used cole slaw mix because I didn't have any cabbage. Worked out great!

** A Filipino product, available at larger Asian markets