Here is an old family recipe book that was made long before blogs became popular. We have just turned it into a blog so please have patience with us as we update pictures and info. We will also be adding some new recipes along the way.
Tuesday, May 11, 2010
Coconut Shrimp Soup
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 removed 1/4 cup freshly squeezed lime juice Coarse salt 4 scallions, thinly sliced
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.