Coconut Shrimp Noodle Soup

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 can
(14 fl oz)

Coconut Milk

15 g

Fresh Ginger , peeled, finely chopped

85 g

Angel Hair Pasta

as needed

Crushed Red Pepper Flakes

1 clove

Garlic , minced

1 bunch

Scallions , thinly sliced

2 scallions per 2 servings

1 pckg

Vegetable Base

2

Carrots , peeled, chopped

9 g

Fresh Basil , chiffonade

1

Lime , zested, juiced

5 g

Corn Starch

20

Shrimp

9 g

Fresh Cilantro , chopped

25 g

Granulated Sugar

8 mL

Olive Oil

Cooking Instructions

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Step 1

Heat a large saucepan over medium low heat. Add Olive Oil (8 mL) . Add Fresh Ginger (15 g) , Garlic (1 clove) , Crushed Red Pepper Flakes (as needed) and cook, stirring until fragrant, about one minute.

Step 2

Add the Coconut Milk (1 can) , Granulated Sugar (25 g) , and Vegetable Base (1 pckg) . Refill can with water, about two cups, and add to saucepan and stir. Bring to a boil.

Step 3

In a small bowl, mix the Corn Starch (5 g) with one tablespoon of water until smooth. Slowly add cornstarch slurry to the pot while whisking to avoid lumps. Bring back to a quick boil.

Step 4

Break the Angel Hair Pasta (85 g) in half, and then in half again. Add to the soup. Stir to ensure the pasta does not stick.

Step 5

Add the Carrots (2) and stir. Bring to a boil and then simmer until pasta is cooked al dente, about 3 minutes.

Step 6

Add Shrimp (20) , stir, and cook until opaque, about two minutes.

Step 7

Remove pot from heat and stir in Lime (1) juice and 1 teaspoon of salt.

Step 8

Prior to serving the soup, stir in Fresh Basil (9 g) and Fresh Cilantro (9 g) .

Step 9

Carefully divide the soup evenly between two bowls. Serve the soup topped with the Scallions (1 bunch) and lime zest.