With fresh ginger, garlic, and lime, this Thai-style soup imparts lovely fragrance and warmth on a cool autumn evening. Adjust the amount of red pepper flakes depending on how spicy you want the soup to be.
Recipe information
Yield
Serves 4
Ingredients
Preparation
Step 1
Heat the 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 pot. Bring to a boil.
Step 2
Break the pasta in half; add to the pot. Return to a boil, reduce the heat to medium, and simmer until the pasta is al dente and the carrots are just tender, 3 to 4 minutes.
Step 3
Add the shrimp; stir until opaque, about 1 minute. Remove the pot from the heat and stir in the lime juice; season with salt. Ladle into serving bowls, and garnish with the scallions. Serve immediately.
