Coconut soup with shrimps

An exotic Thai style shrimp soup recipe with ginger, garlic and lime. Coconut shrimp soup has a wonderful aroma and great taste. The pungency of the coconut milk soup can be "regulated" by the amount of red pepper.

Ingredients

• Vegetable oil - 1 tbsp. l.
• Fresh grated ginger - 1 tbsp. l.
• Chopped garlic - 2 cloves
• Hot red pepper - 0.25-0.5 tsp.
• Carrots - 450 g (6-8 pcs.)
• Coconut milk - 1 can (about 400 g)
• Cornstarch - 1 tbsp l.
• Angel Hair Paste (Long Thin Vermicelli) - 115 g
• Large shrimps - 700 g
• Lime juice - 0.25 cups
• Salt
• Green onions - 4 pcs.

Directions

1. Cut the carrots in half lengthwise and then slice thinly. Heat oil in a large saucepan over moderate heat. Add ginger, garlic, red pepper. Cook, stirring occasionally, for 1 minute. Add carrots, coconut milk, and 3 cups of water. Toss the cornstarch and 2 tablespoons separately. l. water. Add to soup, bring to a boil.
2. Break the pasta in half. Add to soup pot. Cook over low heat for 3-4 minutes to keep the carrots and pasta slightly firm.
3. Add the peeled shrimp. Cook for about 1 minute. Remove coconut soup from heat. Pour in lime juice, salt. Pour the coconut shrimp soup into the tureen, sprinkle with green onions and serve immediately.