How To Make Coconut Shrimp Soup
This coconut shrimp soup is made of a harmonious mix of creamy and earthy flavors. The coconut milk surprisingly works so well with the shrimp!
Serves:
Ingredients
- 1tbspvegetable oil
- 1tbspfresh ginger,or 1 tsp ground ginger, grated
- 3garlic cloves,minced
- ¼-½tspred-pepper flakes
- 1lbcarrots,peeled, halved lengthwise, and thinly sliced
- 13½ozcoconut milk
- 1tbspcornstarch
- 4ozangel-hair pasta
- 1½lbslarge shrimp,peeled, deveined, and tails removed
- ¼cuplime juice,freshly squeezed
- Coarse salt
- 4scallions,thinly sliced
- ½bunch cilantro,chopped
Instructions
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Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, for about 1 minute. Add carrots, coconut milk, and 3 cups of water.
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In a small bowl, mix cornstarch and 2 tablespoons of water until smooth; add to pot. Bring to a boil.
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Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer for about 3 to 4 minutes, until pasta is al dente and carrots are just tender.
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Add shrimp; stir for about 1 minute until opaque.
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Remove pot from heat, and stir in lime juice; season with salt.
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Ladle into serving bowls, and garnish with scallions and cilantro.
Nutrition
- Calories: 516.27kcal
- Fat: 26.46g
- Saturated Fat: 18.91g
- Trans Fat: 0.06g
- Monounsaturated Fat: 3.79g
- Polyunsaturated Fat: 1.66g
- Carbohydrates: 42.20g
- Fiber: 4.99g
- Sugar: 7.15g
- Protein: 30.54g
- Cholesterol: 214.32mg
- Sodium: 1061.60mg
- Calcium: 173.42mg
- Potassium: 943.67mg
- Iron: 4.65mg
- Vitamin A: 1073.58µg
- Vitamin C: 17.37mg
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