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Try shrimp soup as main course

This tasty Coconut Shrimp Soup requires only about a<BR>   half-hour to prepare and is nutritionally well-rounded.
This tasty Coconut Shrimp Soup requires only about a
half-hour to prepare and is nutritionally well-rounded.
David Loftus, Associated Press

The word soup as used in the name of this recipe — Coconut Shrimp Soup — translates as a substance that makes a satisfying main-course dish. Nor is this 30-minute wonder the kind of soup that has to simmer for hours before it's ready to pour into steaming bowls.

The recipe is grouped under the heading "Dinner 1-2-3" in a feature in the November issue of Everyday Food magazine. Happily for the hungry in a hurry, this dish is just three main steps away from your dinner table, made from scratch.

The flavor comes from a creative combination of just a few seasonings and ingredients, plus carrots and pasta for a nutritionally well-rounded whole. Plenty of reasons for both cooks and diners to dig into this one with gusto.


(Start to finish 30 minutes)

1 tablespoon vegetable oil

1 tablespoon grated fresh ginger

2 garlic cloves, minced

1/4 to 1/2 teaspoon red-pepper flakes

1 pound carrots (6 to 8 medium), peeled, halved lengthwise, and thinly sliced

13 1/2-ounce can coconut milk

1 tablespoon cornstarch

4 ounces angel-hair pasta

1 1/2 pounds large shrimp, peeled, deveined, and tails removed

1/4 cup fresh lime juice

Coarse salt

4 scallions, thinly sliced

Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.

Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.

Makes 4 servings.