Thai Style Shrimp Soup
Ingredients:
1 package Rossi Pasta Lemon Pepper Fettuccini
1 (14 1/2) oz. can chicken broth
1 small zucchini, cut into matchstick size pieces (about 1 ½ cups)
1 green onion, bias cut into 1 ¼ inch slices (2 tablespoons)
2 tablespoons minced fresh ginger
2 tablespoon minced fresh lemon grass or 1 ½ teaspoons finely shredded lemon peel
1/4 teaspoon crushed red pepper
12 oz. small shrimp, peeled and deveined
1 (14) oz. can coconut milk
2 tablespoons shredded fresh basil
2 tablespoons toasted shaved coconut
fresh basil sprig (optional)
DIRECTIONS:
1. In saucepan bring broth to boiling. Add zucchini, green onion, lemon grass or lemon peel, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, 3 minutes, stirring occasionally.
2. Add Shrimp simmer uncovered 1 to 3 minutes or until opaque. Add coconut milk. Heat thoroughly (do not boil).
3. Then in a separate pot, cook pasta according to directions or until tender, drain. Add to soup. Ladle into bowls. Top with shredded basil, coconut, and basil sprig, if desired.
Serves 3 to 4
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