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.

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!

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.

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.

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.

Can I substitute ground ginger? Snowbound today and out of fresh ginger.

Can I substitute ground ginger? Snowbound today and out of fresh ginger.

This dish is just an awesome combination of flavours!! I made it for my fianc?ɬ

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!

Yummy to all onions......especially shallots..............