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Thai Coconut Shrimp Soup

Even though there are several things I'd change about the way I made this, it was still one delicious soup.The broth was creamy and fragrant. It seems to get better as it sits, too; the closer I got to the bottom of the bowl, the better it tasted.

A few notes: I thought rice noodles would fit better with this recipe than angel hair, but I think I was wrong on this one. The noodles we're really slippery and hard to eat we had to use both a spoon and a fork. Don't get me wrong, they we're good, but the pasta might have also given it a little more flavor. I didn't break the noodles in half, but I would definitely recommend that you do.

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Also, my lime was really juicy and I may have added more than a quarter cup of juice. I think 1/4 cup is plenty. Any more overwhelms the coconut, especially if you use light coconut milk like I did.You might try adding less to the soup itself, and just serve the bowls with lime wedges on the the side.

Thai Coconut Shrimp Soup

Adapted from Everday Food: Great Food Fast

1 tablespoon vegetable oil (I used olive oil)

1 tablespoon grated peeled fresh ginger

1/4 teaspoon red pepper flakes

1 pound carrots, peeled, halved lengthwise and thinly sliced

1 can (14 oz.) light coconut milk

1 tablespoon cornstarch

4 ounces angel hair pasta or rice noodles (see notes above)

1 1/2 pounds large shrimp, peeled and cleaned

1/4 cup fresh lime juice

Salt to taste

4 scallions, thinly sliced

Heat the oil in a heavy stockpot over medium heat. Add the ginger, garlic and red pepper. Stir until fragrant, about 1 minute. Add the carrots and stir a minute more. Add the coconut milk and 3 cups of water. Mix the cornstarch in a small bowl with 2 tablespoons of water to dissolve. Add to the pot and stir to combine. Bring to a boil.

Break the noodles in half, and add to the pot. Return to a boil, then reduce heat to a simmer. Continue to simmer, stirring often to keep the noodles from sticking, until they are tender, about 4 minutes for angel hair, 6 for rice noodles. Add the shrimp, and cook until pink and opaque.

Turn off the heat, and stir in the lime juice. Season with salt to taste. Ladle into serving bowls, garnish with the scallions, and serve.

Makes 4 servings.

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Posted in Food Post Date 01/28/2017


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