Coconut Shrimp Soup

Sorry to have been so MIA this month on the blog!  As some of you Twitter followers have heard, I just recently put my little house on the market, which ended up being quite the project.  Holy moly.  Suffice it to say, the majority of the time I have spent in the kitchen recently has been painting cabinets and shelves, repainting the walls and trim (twice!!), replacing hardware, and cleaning galore.  And then of course, I had to remove my beloved kitchen appliances from the countertops and clean out anything unnecessary from the cabinets.  So instead of cooking, I have to admit there have been quite a few salad and Kashi pizza nights happening…  :)

Once the house went up on the market last week, though, I finally did take an afternoon to make a nice lunch.  I looked in my much-more-bare-than-usual cabinets and saw a can of coconut milk begging to be used, along with a bag of shrimp in the freezer.  So decided to pull out this recipe I had bookmarked from Martha awhile back!  The yummy ingredients had caught my eye, and I also knew it would be quick to prepare (which is now a priority, since I have to be out in 15 minutes if a realtor calls and wants to show the house).  So decided to give it a go!

Not to my surprise, it ended up being delicious!  The garlic and ginger flavors were actually much more mild than I anticipated, but harmonized well together in that wonderfully creamy coconut-broth.  And I loved the kick of the lime squeezed in at the end.  Next time I may try adding some broccoli slaw or some other veggies to the broth, but this recipe stands great on its own.  Definitely a different, quick and delicious new soup recipe to add to my list of favorites!

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Coconut Shrimp Soup

An easy, delicious coconut shrimp soup recipe made with coconut milk, shrimp, pasta, carrots, scallions and more!

Ingredients:

1 Tbsp. vegetable oil
1 Tbsp. grated fresh ginger (or 1 tsp. ground ginger)
3 cloves garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 can (13.5 ounces) coconut milk
1 Tbsp. cornstarch
4 ounces angel-hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced
1/2 bunch cilantro, chopped

Directions:

Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions and cilantro.

Recipe adapted from Martha Stewart  http://www.marthastewart.com/338581/coconut-shrimp-soup

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Ali’s Tip:

Resist the temptation to add in extra pasta!  I added in about 8 oz. to mine (instead of 4 oz.) and wished I hadn’t.  It definitely soaked up more of that yummy broth than I had anticipated.  So I recommend following the recipe.  :-)

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6 comments on “Coconut Shrimp Soup”

  1. I’m not a fan of coconut but I must admit that this looks delicious and I will probably have to give it a try very soon! :)

  2. I wish we had shrimp so I could make this for lunch. Bravo for a beautiful recipe!

  3. Looks delicious. I have a question though. You say to use a can of coconut milk, but you’ve previously written a post on how to make coconut milk. Is there a reason why you recommend a can vs. making it? I’ve never had coconut milk so I don’t know anything about it and am just wondering.

    • Hi Alina,

      Thanks for your question! I did end up using a can for this recipe, since the canned coconut milk is usually thicker in consistency (which made the soup creamier). But you could definitely use either! :)

      ~A

  4. I like the sound of shrimp in a coconut soup!

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