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Spicy Shrimp and Coconut Soup, 12/18/13

by Gary Duke at Alley Oops

1 tablespoon olive oil

1 tablespoon ginger, grated

2 cloves garlic, minced

1 carrot, grated

1 cup fresh mushrooms, sliced

1 red bell pepper, diced

1 can coconut milk

3 cup vegetable broth

1/2 teaspoon crushed red pepper

1 teaspoon salt

1 pound shrimp, peeled

1/2 cup cilantro,diced

1/4 cup scallions

lime wedges for serving

1 tablespoon cornstarch, optional, if you like your soup thicker?

1. In a large skillet or Dutch over, heat the olive oil, add theginger and garlic, cook for just a minute and add the next 7 ingredients.

2. Bring to a low boil and cook just till vegetables arecrisp/tender.

3. Add the shrimp to your pan and let cook for about 1 minuteor until the shrimp are pink and cooked.

4 Remove from the heat and add the cilantro and green onions.

5. Serve with a lime wedge.

Optional: if you want your soup thicker, add 1 or 2 tablespoonscornstarch. Mix cornstarch with equal amount of water before adding to the hotsoup.

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