It's yummy together.
Add the tomatoes and cook, stirring, for 1 minute.Add the coconut milk, water, and salt, and bring to a simmer.
Reduce the heat and cook at a low boil, stirring frequently, until thickened, 5 to 10 minutes.. Add the shrimp to the pan.Reduce the heat to low and bring to a simmer.Cook, stirring occasionally, until the shrimp are just done, 3 to 5 minutes.
Remove from the heat and stir in the cilantro.Serve with the lime wedges..
This recipe was first published in Food & Wine's 2004 cookbook,.
Quick from Scratch Herbs & Spices.Add the leek and cook over moderate heat, stirring, until softened, 3 minutes.
Add the broth and water and bring to a boil.Add the potato, cover and simmer over low heat until tender, about 15 minutes.
Add the watercress and cook until bright green, about 2 minutes..Working in batches, puree the soup in a blender.