Coconut Shrimp Soup

20. November 2005 Uncategorized 0

Adapted from Everyday Food

1/2 pound shrimps, peeled, deveined
a handful of angel hair pasta
1 can coconut milk
1 medium carrot, peeled, halved lengthwise and thinly sliced
2 garlic cloves, minced
2 tbsps ginger, minced
2 stalks scallions, finely chopped
fresh lime juice
pepper flakes
salt, pepper, oil

1. Heat oil in a large saucepan over medium-low heat. Add garlic, ginger and pepper flakes. Cook until golden and fragrant, about 1 minute. Add carrots, coconut milk and 3 cups of water. Bring to a boil.
2. Break pasta in half and add to pot. Return to boil and then simmer until pasta is al dente and carrots are tender.
3. Add shrimps and stir until opaque. Remove pot from heat. Stir in lime juice and season with salt and pepper to taste. Serve in bowls and garnish with scallions.