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!
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.
In a small bowl, mix cornstarch and 2 tablespoons of 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 for about 3 to 4 minutes, until pasta is al dente and carrots are just tender.
Add shrimp; stir for about 1 minute until opaque.
Remove pot from heat, and stir in lime juice; season with salt.
Ladle into serving bowls, and garnish with scallions and cilantro.
- 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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