Tuesday, May 11, 2010

Coconut Shrimp Soup

Ingredients:1 tablespoon vegetable oil
1 grated fresh ginger
2 cloves garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise,
and thinly sliced
1 can (13.5 ounces) coconut milk
1 tablespoon cornstarch
4 ounces angel-hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced

Directions: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.
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.
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.

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