5.15.2009

coconut shrimp soup

ummm totally amazing soup. it's even good for a nice spring or summer day (at medium temp).

and it was easy. i heart easy when my house & kitchen are in shambles.
ingredients (serves 4):
1 Tbs vegetable oil
1 grated fresh ginger (or 3-4 fingerfuls of the already grated kind)
2 cloves garlic, minced
1/4 to 1/2 tsp red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced (i only had baby carrots so i just chopped them up as best i could)
1 can (13.5 ounces) coconut milk
3 cups water
1 Tbs cornstarch (+2 Tbs water)
4 ounces angel-hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice (i added extra... yumm)
Coarse salt
4 scallions, thinly sliced (or green spring onions)

directions:
1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

2.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

courtesy of martha stewart via the food librarian

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