Coconut Shrimp Soup
photo by momaphet
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 1⁄2 teaspoon red pepper flakes (more or less to your own preference)
- 1 lb carrot (halved lengthwise, and sliced)
- 1 (13 1/2 ounce) can coconut milk
- 1 tablespoon cornstarch
- 4 ounces angel hair pasta
- 1 1⁄2 lbs large shrimp, peeled, deveined and tails removed
- 1⁄4 cup fresh lime juice
- kosher salt
- 4 scallions, thinly sliced
directions
- Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
- Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
- Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
- Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
- Garnish individual servings with scallions.
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Reviews
-
I think it's curious that the poster of this recipe describes it as Australian. To me, it seems it's influence is Thai. Anyway, I have made this following the recipe, which was very good as is, but I wound up altering it to suit my tastes the last couple times I made it. I must stress that the original recipe is delicious but I prefer more flavor. Heres what I have done if anyone's interested. I always use chicken broth instead of water. I also add 1 tablespoon of brown sugar (trust me on this) and a few squirts of fish sauce. At the end, I like to stir in a little torn fresh basil, which gives it a wonderful, bright flavor. Also, I have used chicken instead of shrimp, which is excellent as well.
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We really enjoyed this soup. Because I greatly reduced the red pepper it did need some other seasoning so I followed another reviewer's additions and added a little fish sauce , used chicken broth in place of water and added some basil at the end. I loved how easily this came together and look forward to enjoying it again. Made for Culinary Quest 3
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This was a delicious comforting food with a strong exotic touch!<br/>Really delicious, we all enjoced it very much.<br/>I just came home form holidays and I had prepare this using what I had at home (including ginger and limes) and substituting the carrots with one red bell pepper (witch I fried just after the ginger and garlic) and I topped all with chives.<br/>Thanks a lot for this fast and tasty dish!
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Tweaks
-
We really enjoyed this soup. Because I greatly reduced the red pepper it did need some other seasoning so I followed another reviewer's additions and added a little fish sauce , used chicken broth in place of water and added some basil at the end. I loved how easily this came together and look forward to enjoying it again. Made for Culinary Quest 3
-
This was a delicious comforting food with a strong exotic touch!<br/>Really delicious, we all enjoced it very much.<br/>I just came home form holidays and I had prepare this using what I had at home (including ginger and limes) and substituting the carrots with one red bell pepper (witch I fried just after the ginger and garlic) and I topped all with chives.<br/>Thanks a lot for this fast and tasty dish!
-
I think it's curious that the poster of this recipe describes it as Australian. To me, it seems it's influence is Thai. Anyway, I have made this following the recipe, which was very good as is, but I wound up altering it to suit my tastes the last couple times I made it. I must stress that the original recipe is delicious but I prefer more flavor. Heres what I have done if anyone's interested. I always use chicken broth instead of water. I also add 1 tablespoon of brown sugar (trust me on this) and a few squirts of fish sauce. At the end, I like to stir in a little torn fresh basil, which gives it a wonderful, bright flavor. Also, I have used chicken instead of shrimp, which is excellent as well.
RECIPE SUBMITTED BY
PanNan
Needville, Texas