Japanese soup with coconut milk

Japanese soup with coconut milk


  • fresh ginger — a couple of pieces of 3 cm
  • garlic tooth.
  • chili pepper — 1pcs.
  • carrots — 400 gr.
  • coconut milk — 400 gr.
  • water — 750 ml
  • potato starch — 1ch.l.
  • rice noodles
  • vegetable oil — 2st. L.
  • peeled shrimp — 500 gr.
  • lime — 2 PCs.
  • green onions — 4 pen
  • salt to taste

Method of preparation

  • Ginger, chilli and garlic chop as fine as possible, and carrots into thin slices.
  • In a saucepan with a thick bottom to heat the oil, add the crushed pepper, ginger and garlic. Fry for about a minute and add the carrots.
  • Pour into the pan the coconut milk and water. In a separate bowl dissolve the starch and add to the pot. Bring to a boil, stirring constantly.
  • Add the noodles, and at the end of the shrimp. To cook to readiness. Remove from heat and add lime juice.
  • Before serving, garnish with chopped green onions.
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