Tropical Coconut Shrimp Noodle Soup
Experience the vibrant flavors of the tropics with this Tropical Coconut Shrimp Noodle Soup. This delightful dish is a harmonious blend of succulent shrimp, crunchy carrots, and delicate angel hair pasta, all simmered in a rich and creamy coconut milk base. Infused with fresh ginger, garlic, and a kick of red pepper flakes, each spoonful offers an enticing balance of flavor and texture. Finished with a bright splash of lime juice and topped with fresh scallions, this soup is perfect for sharing with loved ones or enjoying alone. A comforting bowl of joy that's both satisfying and nourishing.
N/A
Servings
200
Calories
12
Ingredients
Ingredients
vegetable oil
1 tablespoon (none)
fresh ginger
1 tablespoon (grated)
garlic cloves
2 (minced)
red pepper flakes
1/2 teaspoon (none)
carrot
1 lb (halved lengthwise and sliced)
coconut milk
1 (13 1/2 ounce) can (none)
cornstarch
1 tablespoon (none)
angel hair pasta
4 ounces (broken in half)
large shrimp
1 1/2 lbs (peeled, deveined, and tails removed)
fresh lime juice
1/4 cup (none)
kosher salt
to taste (none)
scallions
4 (thinly sliced)
Instructions
1
In a 3-quart saucepan, heat the vegetable oil over medium-low heat. Once hot, add the grated ginger, minced garlic, and red pepper flakes. Sauté for about 1 minute while stirring continuously until fragrant.
2
Add the halved and sliced carrots along with the coconut milk and 3 cups of water to the saucepan. Stir well to combine.
3
In a small bowl, whisk the cornstarch with 2 tablespoons of water until smooth. Add this mixture to the pot and stir to incorporate. Bring the soup to a gentle boil.
4
Break the angel hair pasta in half and add it to the pot. Allow the soup to return to a boil, then reduce the heat to low. Simmer for about 4-5 minutes, until the pasta is al dente and the carrots are tender.
5
Add the peeled and deveined shrimp to the pot, stirring gently until the shrimp turn opaque, which should take about 1 minute. Remove the pot from heat.
6
Stir in the fresh lime juice and season with kosher salt to taste. Serve hot.
7
Garnish each bowl with a sprinkle of thinly sliced scallions for added freshness and crunch.
Nutrition Information
10
Fat
20
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tropical Coconut Shrimp Noodle Soup?
It is a vibrant, creamy soup featuring succulent shrimp, carrots, and angel hair pasta in a coconut milk base infused with ginger and garlic.
What kind of noodles are used in this recipe?
The recipe calls for 4 ounces of angel hair pasta, broken in half.
How long does it take to cook the shrimp?
The shrimp should be cooked for about 1 minute, or until they turn opaque.
Can I use frozen shrimp for this soup?
Yes, you can use frozen shrimp, but ensure they are completely thawed, peeled, and deveined before adding them to the pot.
Is this shrimp noodle soup spicy?
It contains 1/2 teaspoon of red pepper flakes, providing a mild heat that balances with the creamy coconut milk.
What type of coconut milk should I use?
The recipe specifies one 13.5-ounce can of coconut milk for a rich and creamy texture.
Can I substitute the angel hair pasta?
Yes, you can use rice noodles or thin spaghetti, though cooking times may vary slightly.
How should the carrots be prepared?
The carrots should be halved lengthwise and then sliced into bite-sized pieces.
Why is cornstarch used in this soup?
Cornstarch is mixed with water to create a slurry that helps thicken the broth for a richer consistency.
How many calories are in a serving?
There are 200 calories per serving of this soup.
Is this recipe dairy-free?
Yes, it uses coconut milk and vegetable oil, making it naturally dairy-free.
How do I make this soup vegan?
To make it vegan, replace the shrimp with tofu or extra vegetables like mushrooms and bell peppers.
How should I store leftover soup?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze Tropical Coconut Shrimp Noodle Soup?
Freezing is not recommended because the texture of the pasta and the coconut milk base may change significantly.
What is the best garnish for this dish?
Freshly sliced scallions are the recommended garnish for added crunch and freshness.
How much ginger is required?
You will need 1 tablespoon of fresh grated ginger.
When should I add the lime juice?
Stir in the fresh lime juice after the pot has been removed from the heat to preserve its bright flavor.
What type of oil is best for sautéing the aromatics?
One tablespoon of vegetable oil is used to sauté the ginger, garlic, and red pepper flakes.
Can I use chicken instead of shrimp?
Yes, thinly sliced chicken breast can be used; ensure it is fully cooked through before serving.
How do I prevent the shrimp from becoming rubbery?
Only cook the shrimp until they just turn opaque (about 1 minute) and remove from heat immediately.
Is this recipe gluten-free?
As written with angel hair pasta, it is not gluten-free. Use gluten-free pasta or rice noodles to make it gluten-free.
What size pot do I need for this recipe?
A 3-quart saucepan is the ideal size for preparing this soup.
What other vegetables can I add?
Bell peppers, snap peas, or baby spinach would complement the tropical flavors well.
How much protein is in this soup?
This recipe contains 20 grams of protein per serving.
What if I do not have fresh ginger?
You can substitute 1/4 teaspoon of ground ginger for every tablespoon of fresh ginger, though fresh is preferred.
Can I use pre-minced garlic?
Yes, use approximately 1 to 1.5 teaspoons of pre-minced garlic to replace the 2 fresh cloves.
Why break the pasta in half?
Breaking the angel hair pasta makes it easier to manage and eat within a soup context.
Is this recipe suitable for a light meal?
Yes, it is tagged as a light meal due to its balanced nutrition and 200-calorie count.
How much fat is in this recipe?
There are 10 grams of fat per serving.
How do I reheat the soup?
Reheat gently on the stovetop over low heat until warm; avoid boiling to keep the shrimp tender.