Do you know how sometimes there's just the perfect food to eat at the perfect time? I guess it's like when you crave something, and then you eat it, and you let out a big sigh, and say, "Wow, that really hit the spot." There is no other food at that moment in time, that would taste so freakin' good. That's what I'm talking about.
Yesterday I had one of those "perfect food at the perfect time" moments. It was so cool, overcast and sucky yesterday, that I decided soup would be the perfect food for dinner. And it ends up that I was right!
This recipe, from the book "Great Food Fast," was super fast and easy, and was soooooooo delicious. This was the first time I made it, and it turned out amazing! Luckily we had left-overs, and so, I got to have it again today for lunch, along with a big heapin' helpin' of roasted krispy kale.
Coconut Shrimp Soup
1 tblspn olive oil
1 tblspn grated, peeled fresh ginger
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes (depends how spicy you like it)
6 to 8 medium carrots, peeled, and thinly sliced
1 can (13-ish ounces) coconut milk
1 tblspn cornstarch
4 ounces whole wheat, super thin spaghetti, or angel hair pasta
1.5 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup fresh lime juice (I cheated and bought lime juice)
Coarse salt, to taste
4 scallions, thinly sliced.
1. Heat the olive oil in a large (3 quart) saucepan over medium-low heat. Add the ginger, garlic, and the pepper flakes; cook, stirring, until fragrant, about 1 minute. Add the carrots, coconut milk, and 3 cups water. In a small bowl, mix the cornstarch and 2 tablespoons water until smooth; add to the big pot. Turn up heat and bring to a boil.
2. Break the pasta in half and add it to the pot. Return to a boil, reduce heat to medium, and simmer until the pasta is al dente and the carrots are just tender (3-4 minutes).
3. Add the shrimp and cook until shrimp is done. ( I don't like undercooked shrimp, and so I cooked it for about 4 minutes or so). Remove pot from the heat and stir in the lime juice. Season to taste with salt. Ladle into serving bowls and garnish with the scallions.
Note: If you so desire, I'm confident that you could successfully substitute chicken, or white fish for the shrimp.
And, no need to wait for a sucky day to make this. I'm sure it tastes just as good on a beautiful sunny day. But since it's sucky out again today, I don't really know that for sure!