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Coconut Shrimp Soup

Coconut Shrimp Soup with spoon on grey board
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This simple recipe for coconut shrimp soup is a tropical spin on your usual noodle soup. Full of tasty flavors!

Ingredients

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  • 1 tablespoon canola oil
  • 2 teaspoons grated fresh ginger
  • 1/2 teaspoon black pepper
  • 1 13.5 ounce can coconut milk
  • 3 cups chicken broth
  • 1 tablespoon cornstarch
  • 4 ounces spaghetti, broken in half
  • 1 1/2 pounds shrimp, peeled, deveined, and cut in halves or thirds
  • Juice and zest from two limes
  • 1/2 teaspoon salt
  • Flaked coconut for garnish

Instructions

  1. Heat oil in a medium pot over medium-low heat. Add ginger and pepper and stir for a minute.   Add coconut milk and chicken broth and bring to a simmer.
  2. Mix cornstarch and 2 tablespoons of water until smooth and whisk it into the soup.
  3. Add in the spaghetti, bring the soup to a boil and cook until pasta is tender, about 10 minutes or so.
  4. Add shrimp and let them simmer for about 2 minutes until they are just done.
  5. Stir in the lime juice , zest and the salt, divide among bowls and scatter on coconut. Serve it up!

Find it online: https://www.framedcooks.com/coconut-shrimp-soup/