It has been a little crazy these past few days. Yesterday, I was at my church playing Bunkopalooza, which was a ton of fun. However, I got home late and I was starving. I didn’t really want to take the time to cook because: first, I was starving and second, Hubby had worked late and was on his way home. So, I ran out to the grocery store.
I have to be honest and tell you that I did not go to the grocery store to buy missing ingredients for this soup. I didn’t make this soup yesterday. I made it on Monday. I am taking this time to confess that I ran out to the grocery store and bought……well, I got…..I GOT A FROZEN BAG OF BERTOLLI PASTA DINNER AND GARLIC TEXAS TOAST…….okay, I feel better now. Yes, it is true! I bought something pre-made and frozen and it wasn’t pastry dough. Dude! What can I say? I was tired and hungry. Any food blogger out there that says they have never bought a frozen bag of something or other for dinner is probably a fibber.
Okay, now that I got that off my chest, let us move forward to the delicious dish pictured above. On Sunday after church I came across a Martha Stewart Everyday Food cookbook. I am not a huge fan of Martha Stewart. I like her just fine, but I just don’t really follow her or purchase her products. I flipped through the book and there were all kinds of interesting recipes, including the one above. As soon as I saw it, I knew I had to make it because, as I have said before, Hubby loves everything coconut. One thing I will say about the recipe is that you cannot skip on the lime. The lime makes an incredible difference in the taste. So, don’t forget the lime!
First grate some ginger. I used a large chunk that gave me 1 heaping Tbs. Then press 2 cloves of garlic.
Peel 3 carrots…..like I really need to tell you. 😀 If you have a julienne cutter use it, if not cut your carrot into thin strips.
Heat a large sauce pan with 1 Tbs of veggie oil, add garlic, ginger and red pepper. I used 1/2 tsp of red pepper and it was quite spicy. Cut it down to 1/4 tsp if you like. Cook and stir until fragrant, about 1 minute. The fragrance may hit you, my eyes watered just a bit. Then add your carrot.
Add 1 16 oz can of coconut milk….Mmmmmm….
Then 3 cups of water. Personally I would have cut the water a bit maybe 2 cups instead, just to have some more creaminess.
In a small bowl combine 1 Tbs of corn starch with 1 Tbs of water.
Mix it until smooth.
Add to the soup
Bring the soup to a boil.
It looks like a creamy jacuzzi. Kind of like a milk bath. I wonder if you can have a milk bath in a jacuzzi. Hmmmm……..
Anyway, when it starts to boil, break pasta in half and add to the soup. Return to a boil, when it starts to boil turn it down and let it simmer for 3 to 4 minutes, until the pasta is al dente.
Now when the pasta is pretty much done, toss in the shrimp. Stir into the soup until opaque, remove soup from heat, stir in lime juice, (DO NOT forget the lime juice) and season with salt.
Ladle into bowls and garnish with cilantro. The recipe called for scallions but I though cilantro would be even better. I was right.
I loved this soup. Yes it was a little on the spicy side and I began to sweat and snot a bit, but is was still soooo yummy. I know that may have been a little TMI considering this is a food blog, but you know how it is when you eat something spicy.
If you like it hot do the 1/2 tsp, if not do the 1/4 tsp. If you are a total sissy pants when it comes to spicy food, I would recommend you stay clear of this recipe. 😀
Coconut Shrimp Soup (Serves 4) Everyday Food
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
cilantro for garnish
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 2 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 cilantro.
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