Under 30 Minutes

Coconut Shrimp Soup

  • Prep:
  • Total Time:
  • Servings: 4
Coconut Shrimp Soup

Source: Everyday Food, November 2005


  • 1 tablespoon vegetable oil
  • 1 tablespoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1/4 to 1/2 teaspoon red-pepper flakes
  • 1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
  • 1 can (13.5 ounces) coconut milk
  • 1 tablespoon cornstarch
  • 4 ounces angel-hair pasta
  • 1 1/2 pounds large shrimp, peeled, deveined, and tails removed
  • 1/4 cup freshly squeezed lime juice
  • Coarse salt
  • 4 scallions, thinly sliced


  1. Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, 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 pot. Bring to a boil.

  2. Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

  3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.


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