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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I threw these ingredients together when I realized I had half a can of coconut milk left in the fridge that was about to go bad. All in all, I think it came out pretty good! It's very variable and the coconut flavor is not too strong. Ingredients:
3 tablespoons vegetable oil |
1 clove garlic, crushed |
1 green onions, chopped |
5 fresh mushrooms, chopped |
3 tomatoes - blanched, peeled, and chopped |
1/2 teaspoon salt |
1/2 tablespoon fresh lime juice |
3 large carrots, chopped |
3 tablespoons vegetable oil |
1 clove garlic, crushed |
1 teaspoon ground cumin |
1 teaspoon coriander seed |
1 teaspoon ground turmeric |
1 fresh jalapeno pepper, sliced |
2 green onions, chopped |
1/2 teaspoon salt |
1 1/2 tablespoons fresh lime juice |
1 (13.5 ounce) can coconut milk |
1/2 (8 ounce) can peas, drained |
2 cups cooked, peeled, and deveined shrimp |
1 (5 ounce) package vermicelli pasta |
1 sprig fresh cilantro, chopped |
Directions:
1. Heat 3 tablespoon vegetable oil in a skillet over medium heat. Fry 1 clove garlic and 1 chopped green onion in the hot oil 30 to 60 seconds. Add the mushrooms, tomatoes, salt, and 1/2 tablespoon lime juice and cook until the tomatoes are soft, 3 to 5 minutes; set aside.
2. Bring a pot of water to a boil; add the carrots and cook until fork tender, 5 to 7 minutes; drain and set aside.
3. Heat another 3 tablespoons of vegetable oil in a large saucepan, cook the other clove of garlic in the hot oil 30 to 60 seconds. Add the cumin, coriander seed, and turmeric; cook another 1 to 2 minutes, allowing the spices to slightly burn on the bottom of the pan. Stir in the jalapeno pepper, 2 chopped green onions, 1/2 teaspoon salt, 1 1/2 tablespoon lime juice and the tomato mixture in with the spice mixture, scraping the bottom of the pan with a spatula to loosen the spices. Whisk in the coconut milk; simmer 6 minutes.
4. Add the cooked shrimp, carrots, and peas to the soup and stir; simmer until hot, 3 to 5 minutes. Submerge the vermicelli pasta in the soup and allow to cook until the pasta is softened, 5 to 7 minutes more. Garnish with chopped cilantro.
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