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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.

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Article printed from Framed Cooks: http://www.framedcooks.com