Coconut Shrimp Soup

If I had to make a list of my all-time favorite things to eat, soup, shrimp and coconut would be right there at the top of the list. Okay, so they would be after bacon, but still right there near the top. Okay, maybe behind chocolate too — but still at the very head of the class.

So this speedy little soup is a great favorite of mine. It combines shrimp and coconut milk with angel hair pasta and carrots and it all comes together in a delicious, rich-tasting mixture that is part soup, part stew, and totally wonderful. I like to sprinkle some flaked coconut on top each serving – it gives it a little of that sweet and salty kick that I am so hopelessly addicted to. It’s like a little taste of the tropics, right here in the middle of snowy, cold, snowy, windy, snowy February. (Did I mention that we had some snow?)

Go warm up with some nice hot coconut shrimp soup.

COCONUT SHRIMP SOUP, adapted from Everyday Foods 

Coconut Shrimp Soup
Ingredients
  • 1 tablespoon vegetable oil
  • 1 grated fresh ginger
  • 2 cloves garlic, minced
  • ¼ to ½ teaspoon red-pepper flakes
  • 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
  • 1 can (13.5 ounces) coconut milk
  • 1 tablespoon cornstarch
  • 4 ounces angel-hair pasta
  • 1½ pounds large shrimp, peeled, deveined, and chopped
  • ¼ cup freshly squeezed lime juice
  • Coarse salt
  • 4 scallions, thinly sliced
  • Flaked coconut for garnish
Instructions
  1. Heat oil in a large 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 and flaked coconut.

Yum

Comments

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  1. Chocolate Shavings says:

    That sounds like the perfect winter meal – and that does is adorable!

  2. thanks again, kate!
    now, can we talk about this awesome idea of a coconut garnish for a soup? yum…

  3. Been lurking for some time and this is the first recipe I've given a try as a happened to have most of the ingredients on hand. My tweaks? Sub'd 1/2 jalepeno with seeds for red pepper (I like it hot!), upped it to 3 cloves garlic (I also love garlic), light instead of full-fat coconut milk and had no scallions so used cilantro.

    I very much enjoyed the finished product but felt like *something* was missing. I attribute this to my light coconut milk and use of water resulting in a less flavorful base. The recipe is a keeper, but I think next time – while I'll keep the light CM – I'll use chicken or seafood stock for a richer soup.

    so…I say 4 out of 5 stars for the soup. But 5 out of 5 for the dog!

  4. Kate Morgan Jackson says:

    Erin: thanks for the feedback and let me know how it goes next time! I will try with chicken broth too, great suggestion.

  5. Viagra Online says:

    what a delicious recipe, I love anything food that come from the sea, but the shrimp is like my kryptonite, shrimp cocktail, shrimp soup, shrimp sandwich, hey!!! I sound like Bubba from Forest Gump.

  6. Sharon Creech says:

    Looks delish – photos are sublime.

  7. awesome winter soup, Kate! went with the chicken stock in place of water and it has great flavour! thanks again.

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