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.