Coconut Shrimp Soup

Coconut Shrimp Soup with Pasta

Ingredients:

1 tbsp. vegetable oil

Grated fresh ginger

2 cloves of garlic

Red pepper flakes

Frozen mixed vegetables {carrots, peas, or corn}

1 can coconut milk

3 cups water

1 tbsp. cornstarch {optional if you want to thicken the soup}

Shrimp {cleaned and deveined}

Fresh lime juice

Salt and pepper to taste

Cooked angel hair pasta or whatever pasta you have or any left-over

Hard-boiled eggs {optional}

Scallions for garnishing

Directions:

Heat oil in a  large saucepan over a medium- heat. Add garlic, ginger, and pepper flakes until translucent and fragrant, about 1-2 minutes. Add mixed vegetables, coconut milk and water. Mix cornstarch with 2 tbsp. water until smooth  and add to pot. Bring to boil. Add cooked or left-over pasta, and shrimp simmer for 1 minute or so, or until shrimp is cooked through. Remove from heat, season with salt and pepper. Stir freshly squeezed lime juice, and garnish with scallions and eggs as desired.

{This is my go-to-soup on a gloomy day. It keeps you warm, and toasty. It's so easy to make. It uses ingredients that mostly can be found in your cupboard. Try it, and you will not be disappointed}.

Enjoy cooking!