RECIPE
15 INGREDIENTS9 STEPS25MIN

Coconut Shrimp Noodle Soup

4.7
3 Ratings
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Sometimes you want a one-bowl meal that is deeply comforting but won’t weigh you down. This Thai-inspired recipe delivers on both counts. The shrimp are gently poached in a coconut-lime broth and remain plump and juicy. Using angel hair pasta ensures a quick cooking time.

25MIN

Total Cooking Time

15

Ingredients
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Ingredients
US / METRIC
Servings:
2
Serves 2
Ingredient List
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1 can
(14 fl oz)
Coconut Milk
2 Tbsp
Fresh Ginger , peeled, finely chopped
3 oz
Angel Hair Pasta
1/2 tsp
Crushed Red Pepper Flakes
1 clove
Garlic , minced
2
Scallions , thinly sliced
1 pckg
Vegetable Base
2
Carrots , peeled, chopped
3 Tbsp
Fresh Basil , chiffonade
1
Lime , zested, juiced
1/2 Tbsp
3 Tbsp
1/2 Tbsp
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Directions

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Step 1
Heat a large saucepan over medium low heat. Add Olive Oil (1/2 Tbsp) . Add Fresh Ginger (2 Tbsp) , Garlic (1 clove) , Crushed Red Pepper Flakes (1/2 tsp) and cook, stirring until fragrant, about one minute.
Step 2
Add the Coconut Milk (1 can) , Granulated Sugar (2 Tbsp) , 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 (1/2 Tbsp) 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 (3 oz) 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 (3 Tbsp) and Fresh Cilantro (3 Tbsp) .
Step 9
Carefully divide the soup evenly between two bowls. Serve the soup topped with the Scallions (2) and lime zest.

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