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Coconut soup with shrimp

The freshness and flavor of coconut shrimp soup will make this a favorite for the hot season.

coconut soup

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.

Preparation

  • Heat oil in a large skillet over medium heat. Add ginger and garlic. Cooking without stirring for a minute and add the carrots, coconut milk and three cups water.
  • In a small bowl mix cornstarch and two tablespoons of water until the mixture thickens. Add it to the mixture of coconut milk and let it boil.
  • Break pasta in half and add it to the skillet. Bring to boil again and reduce the heat. Cook until pasta is al dente and carrots are tender.
  • Add shrimp and cook for another minute. Remove from heat, add the lemon juice and season with rock salt. Serve and garnish with scallions.
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