Coconut Shrimp Soup

By orchidgirl1979

One day I wanted something spicy and creamy for lunch. I had a can of coconut milk in the refrigerator and some shrimp in the freezer. That's how I came up with an idea for Coconut Shrimp Soup

Ingredients

• 1 tablespoon canola oil
• 1/2 white onion, diced
• 3 carrots, peeled and diced
• 1 inch ginger, peeled and minced
• 2 garlic cloves, sliced
• 2 tablespoons curry paste (store-bought)
• a few dashes of curry powder, cumin powder and red pepper flakes
• salt & pepper
• 1 cup frozen peas, defrosted
• 1 can coconut milk
• 15 ounces water
• 1 tablespoon rice vinegar
• 1 cup frozen shrimp, defrosted (or use fresh shrimp)
• 1 tablespoon lime juice
• 1 cup thin glass or rice noodles, cooked

Preparation

Step 1

1. Heat the oil in the pan. Add onions and carrots and cook for a few minutes.
2. Add garlic and ginger and cook for about 5 minutes, or until the vegetables are tender.
3. Add in the spices (don't forget salt!) and curry paste. Cook for a few minutes.
4. Add coconut milk, water, vinegar and peas; bring the mixture to a boil, add shrimp and cook for a few minutes until the shrimp is cooked through.
5. Add in lime juice.
6. Put some of the cooked noodles in a bowl, top with the shrimp soup and enjoy! If you have fresh cilantro, use it.