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Coconut Shrimp Soup

Source of Recipe


Everyday Food, November 2005






List of Ingredients



• 1 Tbsp vegetable oil
  
• 1 Tbsp grated fresh ginger
  
• 2 cloves garlic, minced
  
• 1/4 to 1/2 tsp red pepper flakes
  
• 1 pound carrots (6 to 8 medium), peeled, halved lengthwise, and thinly sliced
  
• One 13-1/2-ounce can coconut milk
  
• 1 Tbsp cornstarch
  
• 4 ounces angel-hair pasta
  
• 1-1/2 pounds large shrimp, peeled, deveined, and tails removed
  
• 1/4 cup fresh lime juice
  
• Coarse salt
  
• 4 scallions, thinly sliced
  






Instructions



1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic and pepper flakes; cook, stirring, until fragrant -- about 1 minute. Add carrots, coconut milk and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
   
   
2. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
   
   
3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
   
   Makes 4 servings.
   
   
   START TO FINISH: 30 minutes