This delicious soup is just three simple steps away from your dinner table.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Reviews (14)

129 Ratings
  • 5 star values: 30
  • 4 star values: 50
  • 3 star values: 33
  • 2 star values: 11
  • 1 star values: 5
Rating: 3 stars
07/27/2014
This seems like a LOT of shrimp for just 4 servings.....1 1/2 lbs ????? That is 6 oz per person. Half that would seem generous for a main dish soup with coconut milk in it.
Rating: Unrated
12/09/2011
Oops - I meant it to read "use only FULL FAT (FF) coconut milk", NOT low fat or fat free! Low fat coconut milk is just watered down - not what you want! Enjoy!
Rating: Unrated
12/09/2011
Awesome recipe. I did as another reviewer suggested and subbed chicken broth for water, added one bell pepper (chopped) with the carrots, and added 1 heaping tsp. red curry paste + 1 tsp. fish sauce with the coconut milk. I also used the full 1/2 tsp. of red pepper flakes, and my ginger was a heaping Tbsp. We topped it with cilantro along with the green onions. Very yummy - my husband and I definitely said it was a do-again. Oh, and use only FF coconut milk - you need the creaminess.
Advertisement
Rating: Unrated
01/10/2011
I would say that the extra saturated fat is worth it. Have tried the low fat (didn't find FF) coco milk and ruined what would otherwise would have been a fantastic soup.
Rating: Unrated
01/08/2011
I adore this recipe! I have been making it for years. And I just realized that the Coconut milk (just 2 ounces) is half my saturated fat intake for a day. I am going to check if they make FF. I so do not want to give up this fabulous soup.
Rating: Unrated
12/13/2010
Can I substitute ground ginger? Snowbound today and out of fresh ginger.
Advertisement
Rating: Unrated
12/13/2010
Can I substitute ground ginger? Snowbound today and out of fresh ginger.
Rating: Unrated
07/27/2010
This dish is just an awesome combination of flavours!! I made it for my fianc?ɬ
Rating: Unrated
02/23/2010
This is the best soup!.... balanced flavors, tangy, smooth coconut broth and delicious noodle/carrot combination. I totally get a craving for this and have to make a batch every couple months! Even in the summer, absolutely. Delicious and a snap to make!
Rating: Unrated
01/29/2010
Yummy to all onions......especially shallots..............
Rating: Unrated
01/27/2010
adhanani; scallion and green onion are the same; A scallion, (also known as a spring onion, salad onion or green onion in many countries). Maybe you are thinking of a shallot which is different.
Rating: Unrated
01/19/2010
Note to the Author - the scallions listed on the recipe are actually referring to green onions not actual scallions. See the picture. People often confuse scallions and green onions - they are not the same.
Rating: Unrated
01/13/2009
Is your name Jennifer? :) (violetsmom) Thanks for the comment--I can't wait to make this. It sounds so good! Yummo, as I have been saying before there was a RR....
Rating: Unrated
07/31/2008
This soup is really good. I made a few adjustments...added about a teaspoon of red curry paste, chicken stock instead of water, some diced red pepper, and a little fish sauce. I also used pre-grated carrot instead of sliced for convenience sake. It was excellent!