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Coconut Shrimp Soup

Ingredients


1 - 1 tbsp vegetable oil

2 - 1 tbsp grated fresh ginger

3 - 2 cloves garlic, minced

4 - 1/4 to 1/2 teaspoon red-pepper flakes

5 - 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced

6 - 1 can (13.5 ounces) coconut milk

7 - 1 tbsp cornstarch

8 - 4 Angel hair pasta (GF Use Notta Pasta)

9 - 1 1/2 pounds large shrimp, peeled, deveined, and tails removed

10 - 1/4 cup freshly squeezed lime juice

11 - Coarse salt

12 - 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.