Saturday, September 15, 2012

0 coconut shrimp soup

this is a great quick soup when you're looking for something a little exotic. feel free to experiment with different vegetables {carrots, etc.}. enjoy!

1 tbs. vegetable oil
1 tbs. grated, peeled fresh ginger root
2 garlic cloves, minced
1 tsp. crushed red pepper
2 bell peppers {alternate colors}
1 can coconut milk {13.5 ounces}
3 cups water + 2 tbs. for cornstarch
1/2 tbs. cornstarch
2 ounces rice noodles
1 1/2 lbs. shrimp, peeled, deveined & tails removed {i used precooked}
1/4 cup fresh lime juice
coarse salt
4 green onions, thinly sliced

heat the oil in a large {3-quart} pot over medium-low heat. add the ginger, garlic & crushed red pepper; cook, stirring until fragrant, about 1 minute. add the bell peppers, coconut milk & 3 cups water. in a small bowl mix cornstarch & 2 tbs. water until smooth; add to the pot. bring to boil

break the noodles in half, add to pot along with shrimp & stir until opaque, about 1 minute. remove the pot from heat & stir in the lime juice; season with salt. ladle into serving bowls & garnish with the green onions. serve immediately!

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