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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from CE Oct 2012 Ingredients:
80 or 2.5 oz coconut milk coconut meat |
80 g (10) shrimp |
175 g sweetpotato |
3 cloves garlic |
175 g zucchini |
175 g yellow snap beans |
1 tsp minced ginger |
1 cup low sodium chicken broth |
1 tbsp lime juice |
1/4 tsp red pepper flakes |
Directions:
1. Prepare coconut milk: In a blender, add coconut flesh. For every 1/2 cup flesh, add 1/4 cup boiling water. If desired, strain through cheesecloth to remove pulp
2. In a large pot, bring broth and 1.5 cup water to a boil. Add potatoes, garlic and squash. Reduce heat to medium and simmer for 5 minutes. Add beans and cook for 2 minutes. Increase heat to high and stir in coconut milk, shrimp, ginger and pepper flakes. Reduce heat to a gentle simmer and cook for 3 minutes, until shrimp is bright pink and flesh is opaque throughout. Remove from heat. Stir in lime juice.
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