8 cups bouillon
1 pound shrimp
6 cloves garlic, minced
4 green onions, chopped
2 jalapeno chiles, seeded and chopped, or pinch cayenne, to taste
1/2 teaspoon nutmeg
2 potatoes, cut in 1/2″ dice
1 cup cooked barley or brown rice (optional)
3 cups frozen corn
2 cups frozen peas
2 cups light coconut milk or soy milk
Freshly ground black pepper to taste
Chopped cilantro or flat parsley for garnish (optional)
Lime wedges (optional)
Bring the bouillon to a boil in a large pot. Add the shrimp and cook just until they turn pink, about 2 minutes. Remove the shrimp with a slotted spoon. Place the shrimp in a colander and rinse with cold water. Peel the shrimp and set aside.
Meanwhile, add the garlic, green onions, chiles, nutmeg and potatoes to the bouillon. Bring the soup back up to a boil, then reduce the heat and simmer until the potatoes are just tender, about 15 minutes. Stir in the barley and frozen corn and bring back to boiling again. Reduce the heat; stir in the frozen peas, coconut or soy milk and reserved shrimp. Heat through and adjust the seasonings. Garnish with cilantro or parsley and serve with lime wedges, if desired.