Coconut Shrimp Soup

Total Time
30mins
Prep
15 mins
Cook
15 mins

This is posted for the World Tour 2005 event. I'm learning about Australian cuisine, and believe this recipe represents a typical dish, using readily available ingredients. The source is the current Everyday Food magazine. It's slightly modified.

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Ingredients

Nutrition

Directions

  1. 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.
  2. Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
  3. 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).
  4. 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.
  5. Garnish individual servings with scallions.