tag:blogger.com,1999:blog-8161579608494284950.post-89886260276582225032008-05-26T15:20:00.000-07:002008-05-31T21:57:03.547-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://bp0.blogger.com/_ERZiT1GP2p8/SDs6l2dEzCI/AAAAAAAACD4/UteFX_b3PC0/s1600-h/IMG_2601.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://bp0.blogger.com/_ERZiT1GP2p8/SDs6l2dEzCI/AAAAAAAACD4/UteFX_b3PC0/s400/IMG_2601.JPG" alt="" id="BLOGGER_PHOTO_ID_5204818216303774754" border="0" /></a>Since moving to Los Angeles, I've grown a deep appreciation for Thai food. The city is filled with hole-in-the-wall Thai restaurants that proudly serve up their wonderful B and C-rated food to hungry customers. Speaking of restaurant ratings, never ever trust an Asian restaurant that has an A hanging in its window...it will be a disappointing experience. And as many fans will attest, the pride and joy of most Thai eateries is the soup. Thai soups have a unique ability to engage the senses and taste buds in ways that set them apart from other cuisines.<br /><br />Wanting to try our hand at Thai cooking, Steve and I made this Thai-style soup together one weekend. It was wonderful, and filled the entire house with a sweet, citrus fragrance. The blend of shrimp and coconut was delicious, and we enjoyed every spoonful of it.<br /><br /><span style="font-weight: bold; font-family: georgia;">Coconut Shrimp Soup</span><br /><span style="font-family: georgia;">1 tablespoon vegetable oil</span><br /><span style="font-family: georgia;">1 tablespoon grated fresh ginger</span><br /><span style="font-family: georgia;">2 garlic cloves, minced</span><br /><span style="font-family: georgia;">1/2 teaspoon red pepper flakes</span><br /><span style="font-family: georgia;">4 medium carrots, peeled, halved lengthwise, and thinly sliced</span><br /><span style="font-family: georgia;">1 can (13.5 ounces) low fat coconut milk</span><br /><span style="font-family: georgia;">1 tablespoon cornstarch</span><br /><span style="font-family: georgia;">5 ounces angel hair pasta</span><br /><span style="font-family: georgia;">1 1/2 pounds large shrimp, peeled, deveined, and tails removed</span><br /><span style="font-family: georgia;">1/4 cup fresh lime juice</span><br /><br /><span style="font-family: georgia;">Heat the oil in a large saucepan over medium-low heat. Add ginger, garlic, and red pepper; cook, stirring, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to the pot. Bring to a boil. Break pasta in half; add to the pot. Return to a boil. Reduce heat to medium, and simmer 3-4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove the pot from heat and stir in the lime juice; season with salt. Serves 4.</span>Larissahttp://www.blogger.com/profile/08690789194619561508noreply@blogger.com