Coconut Shrimp Soup

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.