The freshness and flavor of coconut shrimp soup will make this a favorite for the hot season.
Ingredients (4 servings)
- 1 tablespoon olive oil
- 1 tablespoon grated ginger
- 2 garlic cloves, minced
- 7 carrots, peeled, halved and thinly sliced
- 4 scallions, finely chopped
- 1½ cups coconut milk (1 can)
- 1 tablespoon cornstarch
- ½ cup angel hair pasta
- 2 cups peeled shrimp and without tail
- ¼ cup lemon juice
- Rock salt.