This amazing soup is tangy, sweet, creamy, and spicy! But it's light! Everyone who's tried this soup loves it! I've made several times with my sisters Kaye and Adrienne and then for the third time with sous chef Ashley Rae for Heather's birthday, which we celebrated in Charleston recently. Since the birthday girl loved it so much I'm adding the recipe that I made to the blog, which I adapted from food.com. Easy recipe! Enjoy!
Serves 6-8You will need:
- 1 tpsp olive oil
- 4 tbsp pickled ginger minced
- 2 garlic cloves minced
- 1/2 tpsp red pepper flakes
- 2 cups matchstick carrots (cut in half if the carrots are too long)
- 1 13.5 oz can of coconut milk
- 3 cups of low sodium chicken broth
- 3 oz angel hair pasta, noodles broken in thirds
- 2 cups of shrimp peeled
- 1/4 cup of fresh lime juice (or juice of two limes)
- Salt
- 4 scallions sliced
1. Over medium heat, heat the oil, pickled ginger, garlic, and red pepper flakes in a large soup stock pot. Saute for about 1-2 minutes. This step is quite fragrant!
2. Add the carrots, coconut milk, and three cups of chicken broth, and bring it to a boil.
3. Add the pasta, bring to boil, then reduce heat and cook until the noodles are al dente. It should take about 4-5 minutes.
4. Add shrimp to the pot until they turn pink, about 1 minute.
5. Remove from heat, add lime juice, salt if desired, and serve with scallions on top as garnish!
Lots of Love! NJ
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