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Shrimp Coconut Soup
This tasty soup will warm you up on a cool autumn night!
Serves 4
Ingredients
| Qty |
Unit |
Ingredient |
|
|
| 1 1/2 |
lb |
Shrimp - large, peeled, deveined, and tails removed |
|
| 1 |
Tb |
Olive Oil |
|
| 1 |
Tb |
Ginger - fresh, peeled, grated |
|
| 2 |
ea |
Garlic - cloves, minced |
|
| 7 |
ea |
Carrots - medium, peeled, halved lengthwise, and thinly sliced |
|
| 1 |
Can |
Coconut milk - 13.5 oz |
|
| 1 |
Tb |
Cornstarch |
|
| 4 |
Oz |
Angel hair pasta |
|
| 1/4 |
C |
Lime juice |
|
| 4 |
ea |
Scallions |
|
| 1/4 |
Tsp |
Red pepper flakes |
|
|
Instructions
Heat oil in a large saucepan over medium-low heat. Add ginger, garlic, and pepper flakes. Cook, stirring occasionally, about 1 minute. Add
carrots, coconut milk, and 3 cups water. In a small bowl, mix the cornstarch and 2 tablespoons water until smooth; add to the pot and bring to a boil. Break pasta in half and add to the pot, returning
to a boil. Reduce heat to medium; simmer until pasta is al dente and carrots are tender, 3 or 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove the pot from heat and stir in lime juice.
Serve, topped with scallions
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