Coconut Shrimp Soup Recipe

Name: Coconut Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon fresh ginger, grated; 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes (more or less to your own preference); 1 lb carrot (halved lengthwise, and sliced); 1 (13 1/2 ounce) can coconut milk; 1 tablespoon cornstarch; 4 ounces angel hair pasta; 1 1/2 lbs large shrimp, peeled, deveined and tails removed; 1/4 cup fresh lime juice; kosher salt; 4 scallions, thinly sliced

Servings: persons

1 tablespoon vegetable oil
1 tablespoon fresh ginger, grated
2 garlic cloves, minced
1/2 teaspoon red pepper flakes (more or less to your own preference)
1 lb carrot (halved lengthwise, and sliced)
1 (13 1/2 ounce) can coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 lbs large shrimp, peeled, deveined and tails removed
1/4 cup fresh lime juice
kosher salt
4 scallions, thinly sliced

1
Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
2
Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
3
Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
4
Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
5
Garnish individual servings with scallions.

465

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon vegetable oil, 1 tablespoon fresh ginger, grated, 2 garlic cloves, minced, 1/2 teaspoon red pepper flakes (more or less to your own preference), and more.

Yes, Coconut Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Shrimp Soup

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