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.