Coconut Shrimp Soup

By á-4776

Ingredients

• 1 T vegetable oil
• 1 T granted fresh ginger
• 2 garlic cloves, minced
• 1/4 to 1/2 t red pepper flakes
• 1 lb carrots (6-8 medium) thinly sliced
• 1 can coconut milk (13.5 oz)
• 1 T cornstarch
• 4 oz angel hair pasta
• 1 1/2 lbs large shrimp,
• 1/4 C fresh lime juice
• coarse salt
• 4 scallions, thinly sliced

Details

Servings 4

Preparation

Step 1

1. Heat oil in a large 3 qt saucepan over medium low heat. Add ginger, garlic and pepper flakes; cook stirring until fragrant, about 1 minutes. Add carrots, coconut milk and 3 C water. In a small bowl, mix cornstarch and 2 T water until smooth; add to pot. Bring to a boil.
2. 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.