Lime Coconut Shrimp Soup

Last night I posted this photo:



Yes, it's was amazing as it looks! It's typically the first thing I make when fall really hits in Portland. Like most things I make, it's from a recipe out of Everyday Foods-Great Food Fast. However, I've changed it so much, I now say "inspired by".

This posts dedicated to Rachel. NOW GO SHOPPING AND ENJOY IT!

Ingredient list
1 tablespoon canola oil
2 tablespoons grated ginger (I don't peel mine)
4 cloves garlic grated or minced
A pinch of red pepper flakes, more if you like it spicy
4 medium carrots cut into bite size
1 red pepper cut into bite size
1 small yellow onion cut into bite size
2 cups shelled edamame (I get mine frozen at Trader Jos)
1 lime
4 green onions sliced
1 can coconut milk
2 cups chicken broth
1 tablespoon cornstarch
2 pounds of shrimp (I leave the tails on to give the broth more flavor)
2 cups of cooked rice
2 cups chicken broth
Handful of salted peanuts
Cilantro
1-2 teaspoons Salt
1 teaspoon Pepper

Phew, after typing that list, it feels like a lot. However, these are items that I seem to always have on hand.

On to the easy part.

Heat the oil in a 3 quartish pan on medium heat
Add onion cook until translucent 5 minutes or so
Add red pepper and carrots cook for 5 minutes
Add garlic, salt, pepper, ginger and red pepper flakes cook 1 minute
(You should be stirring while doing this Rachel)
Add coconut milk and chicken broth

Mix the 1 tablespoon of corn starch with 1.5 tablespoons of water. When it's smooth add to the soup.

Bring to a boil, turn to low and simmer for 3-4 minutes. Don't over cook, mushy carrots are disgusting.

Add shrimp and edamame. Cook until shrimp are pink.

Turn off the heat and squeeze in the lime. This is to taste, I like about 4 tablespoons.

Ladle into bowls top with warm cooked rice, green onions, cilantro, peanuts and if you like sweet chili sauce.

This is the book.


It's really great, mine is so used the pages are falling out. I love that it's organized by season, which helps me to eat what's actually in season! Also, every recipe has a photo of it.

It's not all that I use but it is my go to inspiration.

So, for Rachel here is my menu this week (more on the creation of it when I get my desk top back)

Tuesday- Coconut Shrimp Soup p. 186

Wednesday-Warm Quinoa, Spinach and Shiitake Salad p. 235

Thursday-Top your own pizza (veggie)

Friday- Mediterranean Chicken Stew with polenta p.287

Saturday- Orange Beef Stir-Fry over rice p. 212

And now, I'm hungry.


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