Coconut Shrimp Soup

This recipe does not disappoint.  This soup takes only about 30 minutes to make and is super easy.  It is not only delicious but has a little spicy kick to it.

Adapted from Martha Stewart recipe

Serves 4

• 1 tablespoon vegetable oil
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, minced
• 1/2 teaspoon red-pepper flakes
• 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
• 3 cups homemade reduced sodium chicken broth or water
• 1 can (13.5 ounces) lite coconut milk
• 1/2 teaspoon fish sauce
• 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
• Cilantro, finely chopped 

Directions:

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, fish sauce, and 3 cups broth. 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 1-2 minutes. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions and cilantro.

Enjoy!