Coconut Shrimp Soup

Serves 4

• 1 tablespoon vegetable oil
• 1 tablespoon 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

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.

Source: Martha Stewart: Everyday Food

Rachel’s Thoughts:  

* Use less carrots!  We found this was far too much

** Delicious with rice noodles or vermicelli (cooked as per package)