Coconut Shrimp Soup

Since moving to Los Angeles, I’ve grown a deep appreciation for Thai food. The city is filled with hole-in-the-wall Thai restaurants that proudly serve up their wonderful B and C-rated food to hungry customers. Speaking of restaurant ratings, never ever trust an Asian restaurant that has an A hanging in its window…it will be a disappointing experience. And as many fans will attest, the pride and joy of most Thai eateries is the soup. Thai soups have a unique ability to engage the senses and taste buds in ways that set them apart from other cuisines.

Wanting to try our hand at Thai cooking, Steve and I made this Thai-style soup together one weekend. It was wonderful, and filled the entire house with a sweet, citrus fragrance. The blend of shrimp and coconut was delicious, and we enjoyed every spoonful of it.

Coconut Shrimp Soup

1 tablespoon vegetable oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
4 medium carrots, peeled, halved lengthwise, and thinly sliced
1 can (13.5 ounces) low fat coconut milk
1 tablespoon cornstarch
5 ounces angel hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup fresh lime juice

Heat the oil in a large saucepan over medium-low heat. Add ginger, garlic, and red pepper; cook, stirring, 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 the pot. Bring to a boil. Break pasta in half; add to the pot. Return to a boil. Reduce heat to medium, and simmer 3-4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove the pot from heat and stir in the lime juice; season with salt. Serves 4.

12 thoughts on “Coconut Shrimp Soup

  1. Larissa – I concur with the restaurant rating as it relates to Asian restaurants. Henry and I went to a vietnamese restaurant today and it was outstanding! Pho Pasteur in Rosemead. As I left I noticed the “B” sign on the window!


  2. Oooh yum, I love Thai. And there are tons of great Thai restaurants in my neighborhood; in fact, it’s a little bit out of control. You can only eat so much!


  3. You inspired my dinner. I copied you and substituted with what was on hand–tofu for the shrimp and fresh squeezed lemon for the lime.Angel hair pasta totally worked–I always thought I’d have to go to an Asian mart and pick up rice nooodles. It was fantastic. Thanks again, I’ve been in a bit of a food rut and it would never have crossed my mind to make something like that.


  4. That soup looks fabulous. I love Thai food. I love most Asian food actually. Not so much my own Filipino heritage dishes though. I just can’t deal with eating pork in 500 different ways. Ok, I’m being harsh, some of it is downright delicious. Anyway, for some reason that dish just seems to me like it’s missing cilantro. I think I will add some of that when I cook it. Also it feels wrong to be adding angel hair pasta, I think I’ll go with the rice vermicelli noodles. I can actually taste that dish before I even cook it. It’s going to be fabulous. Thanks for the recipe. Love your food blog. Mabuhay.


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