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