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.