Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Coconut Shrimp Soup 3.7 (129) 11 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This delicious soup is just three simple steps away from your dinner table. Ingredients 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 ½ pounds large shrimp, peeled, deveined, and tails removed ¼ cup freshly squeezed lime juice Coarse salt 4 scallions, thinly sliced Directions 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. 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. 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. Print