c1127
01-23-2006, 04:48 PM
Coconut Shrimp Soup
Serves 4; Prep time: 30 minutes; Total time: 30 minutes
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound carrots (6 to 8 medium), peeled, halved lengthwise, and thinly sliced (I used less b/c that's all I had)
1 can (13.5 ounces) coconut milk (I used light)
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup fresh lime juice
Coarse salt
4 scallions, thinly sliced
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
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This was pretty good. As it cooled it thickened a little more. I can't wait to try it tomorrow for lunch. The longest part of the prep was the deshelling of the shrimp.
Serves 4; Prep time: 30 minutes; Total time: 30 minutes
1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound carrots (6 to 8 medium), peeled, halved lengthwise, and thinly sliced (I used less b/c that's all I had)
1 can (13.5 ounces) coconut milk (I used light)
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup fresh lime juice
Coarse salt
4 scallions, thinly sliced
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
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This was pretty good. As it cooled it thickened a little more. I can't wait to try it tomorrow for lunch. The longest part of the prep was the deshelling of the shrimp.