"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Coconut Shrimp Soup Recipe

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This recipe for Coconut Shrimp Soup, by , is from Cooking and Eating as a Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tamara Hall
Added: Tuesday, January 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I am not a fan of shrimp so I make this with Chicken. I also like
to add peas.

 

 

 

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