Coconut Shrimp Soup

"The source of this recipe is the Everyday Food magazine. It's slightly modified."
 
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photo by momaphet
photo by Baby Kato photo by Baby Kato
photo by Artandkitchen photo by Artandkitchen
photo by NOBODY12345 photo by NOBODY12345
photo by Kay D. photo by Kay D.
Ready In:
30mins
Ingredients:
12
Serves:
4
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ingredients

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directions

  • Heat oil in a 3 qrt saucepan over medium-low heat. when the oil is hot, add ginger, garlic, and pepper flakes. Cook for 1 minute, stirring continually. Add carrots, coconut milk and 3 cups water.
  • Mix cornstarch and 2 tbsp water in a small bowl until smooth, and add to the pot. Bring the liquid to a boil.
  • Break pasta in half and add to the pot. Return the liquid to a boil and reduce heat. Simmer until pasta is al dente and carrots are tender (about 4 - 5 minutes).
  • Add shrimp to the pot, and stir until the shrimp is opaque (about a minute). Remove pot from the heat, and stir in lime juice and salt.
  • Garnish individual servings with scallions.

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Reviews

  1. I think it's curious that the poster of this recipe describes it as Australian. To me, it seems it's influence is Thai. Anyway, I have made this following the recipe, which was very good as is, but I wound up altering it to suit my tastes the last couple times I made it. I must stress that the original recipe is delicious but I prefer more flavor. Heres what I have done if anyone's interested. I always use chicken broth instead of water. I also add 1 tablespoon of brown sugar (trust me on this) and a few squirts of fish sauce. At the end, I like to stir in a little torn fresh basil, which gives it a wonderful, bright flavor. Also, I have used chicken instead of shrimp, which is excellent as well.
     
  2. We really enjoyed this soup. Because I greatly reduced the red pepper it did need some other seasoning so I followed another reviewer's additions and added a little fish sauce , used chicken broth in place of water and added some basil at the end. I loved how easily this came together and look forward to enjoying it again. Made for Culinary Quest 3
     
  3. This soup was lovely we enjoyed the shrimp prepared this way. The broth was lovely, tart and flavorful. I did add some palm sugar and sea salt (personal preference only). This recipe was quick and easy to make with lovely results. Thank you for sharing PanNan. Made for CQ3 - Thailand & Indonesia
     
  4. This was a delicious comforting food with a strong exotic touch!<br/>Really delicious, we all enjoced it very much.<br/>I just came home form holidays and I had prepare this using what I had at home (including ginger and limes) and substituting the carrots with one red bell pepper (witch I fried just after the ginger and garlic) and I topped all with chives.<br/>Thanks a lot for this fast and tasty dish!
     
  5. I made this soup and added fresh parsley, lemon grass,and cooked rice. After I cooked all including shrimp I blended all in blender. I'll use less red pepper flakes next time. Next time I want to try the fresh basil and fish sauce.
     
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Tweaks

  1. We really enjoyed this soup. Because I greatly reduced the red pepper it did need some other seasoning so I followed another reviewer's additions and added a little fish sauce , used chicken broth in place of water and added some basil at the end. I loved how easily this came together and look forward to enjoying it again. Made for Culinary Quest 3
     
  2. This was a delicious comforting food with a strong exotic touch!<br/>Really delicious, we all enjoced it very much.<br/>I just came home form holidays and I had prepare this using what I had at home (including ginger and limes) and substituting the carrots with one red bell pepper (witch I fried just after the ginger and garlic) and I topped all with chives.<br/>Thanks a lot for this fast and tasty dish!
     
  3. I think it's curious that the poster of this recipe describes it as Australian. To me, it seems it's influence is Thai. Anyway, I have made this following the recipe, which was very good as is, but I wound up altering it to suit my tastes the last couple times I made it. I must stress that the original recipe is delicious but I prefer more flavor. Heres what I have done if anyone's interested. I always use chicken broth instead of water. I also add 1 tablespoon of brown sugar (trust me on this) and a few squirts of fish sauce. At the end, I like to stir in a little torn fresh basil, which gives it a wonderful, bright flavor. Also, I have used chicken instead of shrimp, which is excellent as well.
     

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