Coconut Shrimp Soup

I’m still working my way through the recipes that piqued my interest in Everyday Food. This recipe is the third one I tried. The first was great, the second lacked flavor and the third was better than I expected. As with the other two recipes I’ve tried from this cookbook it was quick and easy to put together. Husband was home early from work and he was able to watch little one while I made this yummy soup, but even if he wasn’t I would have been able to whip this up with a toddler running around without a problem.

The combination of ginger, garlic and red pepper sautéing in the pot was heavenly. I made a slight adjustment and let the carrots sauté to give them a little extra time to soften. I also reduced the amount of carrots that the recipe called for because I thought one pound was too much. I followed the rest of the steps in the recipe.

I was so thrilled with the soup that I may have to make sure that I have an extra bag of shrimp in the freezer! Four ounces of pasta goes quite a long way in this soup and the coconut milk wasn’t over powering at all. The lime juice made the soup so very very refreshing. Little one even had an opportunity to enjoy the soup. I pulled out some noodles, shrimp and carrots for him and he gobbled it down happily. I love finding alternates to take out and I think I may have found another one to add to the list.

Enjoy!

1 tablespoon vegetable oil

1 tablespoon grated fresh ginger

2 cloves garlic, minced

¼ tsp. crushed red peppers

2 carrots, peeled, halved lengthwise, and thinly sliced

14 oz. coconut milk

3 cups water

1 tablespoon cornstarch

4 oz. angel hair pasta

1 lb. large shrimp, peeled, deveined, and tails removed

¼ cup lime juice

4 scallions, thinly sliced

Heat oil in a medium pot over medium-low heat. Add ginger, garlic, and pepper flakes. Cook, stirring, until fragrant, about one minute. Add carrots and sauté for about five minutes. Add coconut milk and  water. In a small bowl, mix cornstarch and two tablespoons water until smooth then add to pot. Bring soup to a boil.

Break pasta in half and add to pot. Return to a boil then reduce heat to medium and simmer until pasta is al dente and carrots are just tender, about four minutes. Add shrimp and stir until opaque, about one minute. Remove pot from heat, and stir in lime juice. Season with salt to taste. Ladle into serving bowls, and garnish with scallions.

Adapted from Everyday Food: Great Food Fast by Martha Stewart Magazine