Coconut Shrimp Soup
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Coconut Shrimp Soup
One day I wanted something spicy and creamy for lunch. I had a can of coconut milk in the refrigerator and some shrimp in the freezer. That's how I came up with an idea for Coconut Shrimp Soup
Yield: 4 servings
- 1
- ½
-
3
carrots, peeled and diced
-
1
inch ginger, peeled and minced
- 2
-
2
tablespoons curry paste (store-bought)
-
a few dashes of curry powder, cumin powder and red pepper flakes
-
salt & pepper
-
1
cup frozen peas, defrosted
- 1
- 15
- 1
-
1
cup frozen shrimp, defrosted (or use fresh shrimp)
- 1
-
1
cup thin glass or rice noodles, cooked
1. Heat the oil in the pan. Add onions and carrots and cook for a few minutes.
2. Add garlic and ginger and cook for about 5 minutes, or until the vegetables are tender.
3. Add in the spices (don't forget salt!) and curry paste. Cook for a few minutes.
4. Add coconut milk, water, vinegar and peas; bring the mixture to a boil, add shrimp and cook for a few minutes until the shrimp is cooked through.
5. Add in lime juice.
6. Put some of the cooked noodles in a bowl, top with the shrimp soup and enjoy! If you have fresh cilantro, use it.
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