It’s hot here today and little relief is to be had from a circulating floor fan or heck even a stationary one pointed right at you. Yep. No relief. So what’s a way to beat the heat? Distract yourself with a tasty tingly treat! (of course)
Our trip to Thailand is little more than two weeks away and I’ve been amping up the Thai cüisine in the ol’ Üdo palace. Tonight’s delight was coconüt shrimp soüp. What? Soup on such a steamy day? Oh yeahhhh. If we can’t beat the heat- we might as well let it best us and take our tastebüds on a tango to boot!
Üdo’s Coconüt Shrimp Soup
- 12 oz bag of fresh wild caught frozen shrimp (we do the smaller sized ones)
- 1 can of light coconut milk
- 1 tablespoon of cornstarch (mixed with 2 tablespoons water and set aside)
- 4 oz of angel hair pasta
- 1/4 cup of lime juice
- 3 or 4 garlic cloves minced
- 1/2 teaspoon of red pepper flakes
- 1 tablespoon of grated peeled fresh ginger (to save time I used the stuff that comes in the small jar minced and wet like how they sell garlic sometimes)
- a bunch of scallions (the green parts)
- sea salt to flavor
Ok. So here are the easy three steps to culinary pizazz!
- Heat the oil in a large pot (saucepan) over low heat and add the garlic, ginger, and red pepper flakes. Stir this for about a minute or so and make sure the heat is low. What you are trying to do here is create aroma. Breathe in that luscious yumminess and let your senses be steeped in the peace that can only be found in the fragrant lullaby of sauteed garlic and ginger… ::exhales:: ahhhhhhh….
- Next you are going to add your light coconut milk (13.5 oz can) and add 3 cups of water. If you haven’t already done so, take a small bowl and mix the cornstarch with the 2 tablespoons of water and once that’s all melded together toss it into the soup pot. Bring this concoction to a boil. *Sidenote: if you prefer not to use cornstarch you can eliminate it by using regular coconüt milk instead of the light coconüt milk or you can increase the water by 1/4 cup and reduce the soup for 20-25 minutes on medium (a low rumble but not a full boil).
- Break the pasta in half and add it to the pot. Return the pot to a boil and reduce the heat to medium. Now toss in the shrimp. The pasta should be al dente (angel hair cooks very quickly). Stir the pot (love that phrase!) until the shrimp are opaque and add the lime juice. Ladle into little bowls and garnish with sea salt and scallions. Serve immediately and ennnnjjjoooyyyyy!
So delicoüs I forgot I was roasting.