Shrimp and Coconut Soup

Hiya kiddos!

Remember me? The person who writes this blog?

You know those times when you plan to do something in an hour, but you look up and it’s a week later? That’s what has been happening to me lately in the realm of yummy blog posts. I’ll cook something on the weekend, take tons of photos, and all of a sudden it’s Monday and I have to do responsible things like get an education, have a job, be a functioning member of society, blah, blah, blah. So then it happens that my hard drive gets full of cute pictures and tasty recipes that take forever to see the light of day, which is no way to run a blog.

So, even though I’m surrounded by “important” things like homework and tests, I wanted to leave you with a delicious recipe to tide you over for a few days until I can put together a real post.

Fun fact: I just spelled “important” as “importante” because I finished taking a Spanish for Business test about two minutes ago. We’ve been learning about la estructura de empresas, la gerencia, la Administración por Objetivos, y los diferentes estilos de gerencia entre los paises hispanohablantes y norteamericanos.

I’m only showing off because I think I did well on the test.

Watch me end up getting a 60%.

Anyway, this soup/noodly business is so full of yum that I can’t hardly stand it. There’s coconut milk, which is undoubtedly one of the top ten greatest ingredients ever. There’s pretty pops of orange carrots and green onions. There’s noodles. There’s curry powder. There’s shrimp.

Sound good? Give it a try. My family inhaled this in about five minutes flat.

Shrimp and Coconut Soup

Recipe adapted from “Coconut Shrimp Soup” from Great Food Fast

Printable Recipe

1 tablespoon vegetable oil

1 teaspoon grated, peeled fresh ginger

2 cloves garlic, minced

1/4 to 1/2 teaspoon red pepper flakes

6-8 medium carrots, peeled, halved lengthwise, and thinly sliced

salt, to taste

1 teaspoon curry powder, to taste

1 13.5-ounce can coconut milk

3 cups plus 2 tablespoons water

1 tablespoon cornstarch

4 ounces angel hair pasta

1 1/2 pounds shrimp, peeled, deveined, and tails removed

1/4 cup fresh lime juice

4 green onions, white and green parts, thinly sliced

Heat the oil in a large saucepan over medium-low heat. Add the ginger, garlic, and pepper flakes. Cook, stirring until fragrant, but not browned, about 1 minute. Add the carrots, curry powder, coconut milk, 3 cups water, stirring to combine.

In a small bowl, combine the 2 tablespoons water with the cornstarch, stirring until smooth. Add to the soup and bring to a boil.

Break the pasta in half and add to the pot. Return to a boil, reduce heat to medium and simmer until the pasta is al dente and the carrots are tender, about 4 minutes.

Add the shrimp, cooking until opaque, about 1-2 minutes. Remove the pot from heat and stir in lime juice, green onions, as well as salt, to taste. Check seasonings and adjust pepper flakes and curry powder, to taste (for instance, I like oodles of both). Serve warm.