Wednesday, September 26, 2012

Coconut Shrimp Soup

I've recently started perusing my Everyday Food cookbook again. I've made several of its' recipes over the last few weeks and have enjoyed all of them. It's broken down into seasons and features simple ingredients with great results. In the Fall section of the book, I found a recipe for Coconut Shrimp Soup. It's a filling Thai style soup that isn't too heavy for a delicious lunch. You couldn't definitely mix up the ingredients as well, maybe doing some precooked chicken and adding different vegetables. Feel free to play. 

Coconut Shrimp Soup
  • 1 tbsp vegetable oil
  • 1 tbsp grated fresh ginger
  • 2 garlic cloves, minced
  • red pepper flakes, to taste
  • 4-5 carrots, peeled and thinly sliced (halved if thick)
  • 1 can (13.5 oz) coconut milk
  • 1 tbsp cornstarch
  • 4 oz angel hair pasta (or any asian noodle would work)
  • 1 1/2 lbs peeled, devined shrimp with tails removed
  • 1/4 cup fresh lime juice
  • Salt
  • Scallions, thinly sliced for garnish
1) Heat the oil in a large saucepan over medium-low heat. Add ginger, garlic and pepper flakes and stir for 1-2 minutes. Next, toss in the coconut milk, carrots and 3 cups of water (could also use chicken broth).

2) Mix the cornstarch and 2 tbsp water together in a small bowl until well combined. Add this to the pot and bring to a boil. As water begins to boil, break noodles in half and add to the soup. Simmer until pasta is cooked through and carrots are tender, about 4-5 minutes. 

3) Add shrimp and stir for another minute. When shrimp are cooked they should be opaque. Don't over cook because they get chewy.

4) Turn off the heat and stir in lime juice and salt to taste. After ladling soup into bowls, garnish with scallions. 


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