Coconut Shrimp Soup
This simple recipe for coconut shrimp soup is a tropical spin on your usual noodle soup. Full of tasty flavors!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 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
- 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.
- Mix cornstarch and 2 tablespoons of water until smooth and whisk it into the soup.
- Add in the spaghetti, bring the soup to a boil and cook until pasta is tender, about 10 minutes or so.
- Add shrimp and let them simmer for about 2 minutes until they are just done.
- 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/