Buttered Crepes with Caramel and Pecans
Buttered Crepes with Caramel and Pecans
Recipe courtesy of Rick Bayless
Serves 4
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 cup milk
2 large eggs
1/4 teaspoon salt
1 teaspoon sugar
1/2 teaspoon vanilla extract
2/3 cup all-purpose flour
Canola oil, for brushing skillet
9 tablespoons unsalted butter
1 cup pecans, coarsely chopped
Goat Milk Caramel with Spirits (recipe follows)
Place cinnamon, cloves, milk, eggs, salt, sugar, vanilla, and flour in the jar of a blender or bowl of a food processor. Blend or process until smooth, stopping machine once to scrape down the sides with a spatula.
Melt 1 tablespoon butter. With the machine running, pour in melted butter. Let stand 2 hours before using. Mixture should have consistency of heavy cream. If it is too thick, add a little water to thin it out.
Place a 7-inch skillet or crepe pan over medium to medium-high heat. Brush pan lightly with oil. Add 1/4 cup batter and quickly swirl to coat the bottom of the pan; immediately pour any excess batter back into blender jar.
Cook until edges begin to dry, 45 seconds to 1 minute. Loosen edges with a knife and trim off jagged edges. Using a spatula, turn crepes, continue cooking until golden brown, about 1 minute more; transfer to a plate. Repeat process with remaining batter, stacking each crepe on top of one another as you work.
Place remaining 8 tablespoons butter in a medium skillet over medium-low heat. Add pecans and toast, stirring frequently, until nuts are toasted and butter is browned, about 10 minutes. Using a slotted spoon, transfer nuts to a small bowl; reserve browned butter.
Butter a large baking dish and set aside. Lay a crepe flat on work surface and brush with browned butter. Place a scant tablespoon goat milk caramel on one side. Fold in half and press to gently spread out filling. Brush one side with butter and fold in half again. Brush top side with butter and place in prepared baking dish. Repeat with remaining crepes and arrange each in the prepared baking dish in two layers, overlapping slightly. Cover with parchment-lined foil. Refrigerate until ready to serve, up until 1 day. Reserve any remaining caramel.
Preheat oven to 325 degrees. Place crepes in oven until warmed through, about 10 minutes. Place caramel in a small saucepan and heat over medium-low heat until warmed through. Drizzle over warmed crepes and sprinkle with toasted nuts. Serve immediately.
Goat Milk Caramel with Spirits
Makes 1 1/2 cups
1/4 teaspoon baking soda
1 quart goat milk
1 cup sugar
1 tablespoon corn syrup
1 1/2-inch cinnamon stick
1 tablespoon rum, brandy, or sweet sherry
In a small bowl stir together baking soda with 1 tablespoon water until dissolved; set aside. In a large heavy-bottomed saucepan add milk, sugar, corn syrup, and cinnamon. Place over medium-high heat and cook, stirring, until simmering. Remove pan from heat and stir in baking soda mixture. Continue stirring to keep the mixture from bubbling over.
Return saucepan to medium-high heat. Cook, stirring frequently, until large, glassy bubbles form, 25 to 40 minutes. Reduce heat to medium-low. Stir frequently, washing the spoon in between stirring, until thickened into a caramel-brown syrup.
Strain through a fine mesh sieve into a small bowl or wide-mouthed jar. Let cool slightly before stirring in rum, brandy, or sweet sherry. Cool completely before covering. Caramel may be stored, refrigerated, for up to 1 month.
Rick Bayless’s Shrimp in Green Almond Sauce
Rick Bayless's Shrimp in Green Almond Sauce
Serves 6
1 cup (about 5 ounces) blanched almonds
3 1/2 tablespoons extra-virgin olive oil, plus more if needed
1/2 small white onion, sliced
1 medium clove garlic, halved
Fresh hot green chiles to taste (about 2 serrano or 1 jalapeño), stemmed and coarsely chopped
5 to 6 medium tomatillos (about 9 ounces), husked, rinsed and coarsely chopped
8 radish leaves
3/4 cup loosely packed chopped fresh cilantro leaves
1/2 cup loosely packed fresh flat-leaf parsley leaves, plus more for garnish
3 cups chicken stock
Coarse salt
2 pounds (about 48) medium-large shrimp, peeled and deveined (tails on, if desired)
Preheat the oven to 350 degrees;. Spread the almonds on a small rimmed baking sheet, and toast until golden (but not browned), and fragrant, about 10 minutes. Cool, and set aside. Reserve a scant 1/4 cup for garnish.
In a saucepan, heat 1 1/2 tablespoons oil over medium heat; add onion, garlic, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. With a slotted spoon, transfer to the jar of a blender. Set the saucepan aside. Add the almonds, tomatillos, radish leaves, 1/2 cup cilantro, parsley, and 1 cup stock. Blend until smooth.
Add 1 tablespoon oil to the saucepan, and place over medium-high heat. When oil is hot, add the purée. Cook, stirring, until mixture darkens slightly and thickens considerably, about 10 minutes. Stir in remaining 2 cups stock, reduce heat to medium low, and simmer until thick enough to coat the back of a spoon, about 20 minutes. Working in batches, return sauce to the jar of a blender, and puree until very smooth, keeping blender cap covered with a clean kitchen towel to avoid splattering. Return to saucepan, and season with salt.
Just before serving, turn oven on to lowest setting. Season shrimp generously with salt, tossing to coat evenly. In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. When hot, add half the shrimp in a single layer. Cook until milky white underneath, about 1 1/2 minutes. Turn, and cook 1 minute more; do not overcook. Sprinkle with 2 tablespoons cilantro, and toss to combine. Transfer to a plate, and keep warm in oven. Repeat with remaining shrimp and cilantro, adding more oil to the pan if necessary. Roughly chop reserved almonds. Ladle a portion of the sauce onto each of six warm dinner plates. Arrange shrimp over sauce, and garnish with a few leaves of parsley and a sprinkling of reserved almonds. Serve immediately.
Hot and Sour Shrimp Soup
Hot and Sour Shrimp Soup
Serves 4 to 6
1 1/2 pounds medium shrimp
1 1/2 tablespoons vegetable oil
6 dried de árbol chiles
4 cups Su Mei's Chicken Stock (recipe follows)
1 half-inch piece galangal or 1-inch piece fresh ginger, thinly sliced and lightly crushed
3 stalks lemongrass, green parts and hard outer layers removed, sliced in half lengthwise, and lightly bruised
3 cilantro roots or 10 stems, rinsed well
6 kaffir-lime leaves, torn, or zest of 1 lime, removed with a peeler in strips and julienned
5 to 6 fresh bird or serrano chiles, lightly crushed, or more to taste
1/4 teaspoon sea salt, or more to taste
2 tablespoons nam pla
1 fifteen-ounce can straw mushrooms, rinsed and patted dry, or 1 cup fresh oyster mushrooms, cleaned and sliced
1 tablespoon Roasted Chiles in Oil (recipe follows)
3 tablespoons freshly squeezed lime juice
1/4 cup coarsely chopped fresh cilantro leaves, for garnish
Peel and devein shrimp, reserving 10 shells. Rinse shrimp, pat dry, and set aside.
In a medium saucepan, heat oil over high heat until it begins to smoke. Add dried chiles and reserved shrimp shells, and cook, stirring, until chiles turn black and shells turn pink, 30 seconds to 1 minute. Using a slotted spoon, transfer chiles and shells to a square of cheesecloth. Tie securely with kitchen twine, and return to saucepan.
Add stock, and bring to a boil. Add galangal, lemongrass, cilantro roots or stems, kaffir-lime leaves, and fresh chiles. Reduce heat to medium low, cover, and let spices infuse the stock for 15 to 20 minutes. Stir in salt and fish sauce. Taste, and adjust for seasoning. Add mushrooms, raise heat to high, and boil for 10 minutes.
Remove cheesecloth pouch, lemongrass, and kaffir-lime leaves; discard. Add shrimp, and cook just until pink, 1 to 2 minutes. Add roasted chiles in oil. Taste, and adjust for seasoning. Remove from heat, and stir in lime juice. Taste again; there should be an equal balance of spicy, salty, and sour flavors. Garnish with cilantro, and serve immediately with jasmine or basmati rice.
Su Mei's Chicken Stock
Makes about 5 cups
1 (3-pound) chicken, rinsed and patted dry
6 cups bottled or filtered water
1 very thin slice ginger
4 cloves of garlic, unpeeled, smashed
1 celery, coarsely chopped
1 medium yellow, or white onion, quartered
1 teaspoon sea salt
In a medium stockpot, combine all ingredients. Bring to a boil. Cover, lower heat to medium low, and boil gently for 1 hour. Strain through a fine-mesh sieve lined with dampened cheesecloth. Set chicken aside in refrigerator for another use.
Roasted Chiles in Oil
Makes about 1 1/2 cups
4 ounces tamarind pulp
1 cup hot water
3 to 4 dried corn husks, soaked in cool water until softened
2 tablespoons fermented shrimp paste, or 3 tablespoons red miso
2 cups vegetable oil
1/2 cup chopped garlic
Sea Salt
10 to 12 (1 cup) shallots, thinly sliced
10 to 12 dried New Mexico or California chiles, or 1 1/2 cups dried de árbol, Japonés, or chiltepín chiles, softened in hot water, seeded, and patted dry
1 cup dried shrimp, soaked in warm water until softened, or 1 cup minced grilled chicken
1/2 cup palm sugar or packed light-brown sugar
1/2 cup nam pla
Place tamarind in a medium bowl, and cover with 1 cup hot water. Let sit until soft and water has cooled, 15 to 20 minutes. Massage tamarind to release the pulp. Discard the seeds. Let sit 15 minutes more to allow juice to thicken.
Preheat oven to 500 degrees;. Stack corn husks, and wrap fermented shrimp paste or miso in them. Place in a small baking pan, and bake for 20 minutes. The corn husks and paste will get slightly char-burnt. Let cool, discard burnt husks, and set paste aside.
Line two baking sheets with paper towels, and set aside. Heat oil in a 12-inch skillet over high heat until a deep-frying thermometer registers 300 degrees; to 325 degrees;. Reduce heat to medium-high, add garlic, and fry until golden, stirring constantly, to prevent burning and ensure even browning, 2 to 3 minutes. When the oil begins to spatter, add a pinch of sea salt. With a slotted spoon, transfer garlic to a prepared baking sheet to drain.
Add shallots to oil, and cook, stirring, until golden, 4 to 5 minutes. Transfer to prepared baking sheet to drain. Add chiles to oil, and cook, stirring, for 2 minutes. Transfer to prepared baking sheet to drain. Add shrimp, and cook, stirring, for 30 seconds. Transfer to baking sheet to drain. Allow oil to cool. Reserve 1/4 cup oil in skillet. Strain the rest, and reserve for another use.
Place garlic and shallots in the bowl of a food processor. Process until fine. Add dried shrimp, and process to combine. Each ingredient should be pureed before the next is added. Add the chiles, and puree; then add the char-burnt fermented shrimp paste or miso. Scrape down sides of bowl, and blend well. Add palm sugar, fish sauce, and 1/4 cup tamarind juice. Pulse to combine. The sauce should be spicy-sweet, salty, and slightly sour, all in balance.
Heat the reserved 1/4 cup oil in the skillet over high heat for 1 minute. Add the pureed mixture, and stir until the oil absorbs the red color from the chiles, 1 to 2 minutes. Remove from heat, and allow to cool. Transfer to a glass container with a tight-fitting lid. The sauce will keep, refrigerated, for several months.
Thai Chicken Soup
Thai Chicken Soup
Serves 6
4 cups chicken stock
2 kaffir lime leaves
One 3-inch piece lemongrass, thinly sliced
One 3-inch piece fresh ginger, peeled and grated
3 scallions, trimmed and julienned
1 teaspoon curry powder
1/2 teaspoon ground cumin
1 small fresh red Thai chile pepper, seed and ribs removed, and sliced crosswise
1 cup shiitake mushrooms, stems removed and sliced
1 tablespoon Thai fish sauce
Coarse salt
1/2 cup thinly sliced carrots
1 cup fresh cilantro leaves, plus more for garnish
1/2 cup bean sprouts
Juice of 1/2 lime, plus lime wedges for garnish
Mint leaves, for garnish
2 cooked boneless skinless chicken breast halves, shredded
In a medium saucepan, bring chicken stock to a boil. Add the lime leaves, lemongrass, ginger, scallions, curry powder, cumin, chiles, chicken, mushrooms, and fish sauce. Reduce heat to medium-low and simmer for 10 minutes. Stir in carrots, cilantro, and bean sprouts. Simmer for 5 minutes more. Remove lime leaves, and discard. Season with salt and lime juice. Ladle soup into shallow soup bowls. Garnish with cilantro, mint, and lime wedges; serve immediately.
Spinach and Ham Pie
Spinach and Ham Pie
Serves 8
8 tablespoons (1 stick) unsalted butter, room temperature
4 ounces cream cheese, room temperature
1/4 cup heavy cream
1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for dusting
1/2 teaspoon coarse salt
3 ten-ounce bags spinach, stemmed and well washed, but not dried
3 tablespoons olive oil
1 medium onion, finely chopped
3 large eggs
1 pound fresh ricotta cheese
1/2 cup freshly grated Parmesan or Pecorino Romano cheese
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper
8 ounces boiled ham, cut into 1/4-inch cubes (optional)
Make the pastry: In the bowl of a food processor, combine the butter and cream cheese. Process until combined. Add cream, and pulse to combine. Add the flour and salt, and pulse just until a ball forms. Turn out onto a lightly floured surface, and knead a few times. Divide dough in half, pat each half into a disc, and wrap in plastic. Refrigerate for at least 1 hour.
Preheat oven to 350 degrees;. Make the filling: Place the spinach in a very large pot over medium-high heat. Cover, and cook, stirring once or twice, until spinach wilts, 5 to 7 minutes. Remove from pot, and set aside to cool. Squeeze dry, wringing out the cooked spinach in cheesecloth (there should be 2 cups), and coarsely chop.
Meanwhile, heat a medium skillet over medium heat. Add oil and onion, and cook, stirring occasionally, until translucent but not brown, 3 to 4 minutes. Remove from heat to cool briefly.
In a large bowl, lightly beat 2 eggs. Add ricotta, Parmesan, salt, and pepper; mix to combine. Stir in the spinach and onions. Add ham; stir to combine.
On a lightly floured surface, roll out one disc of dough to a 13-inch circle. Transfer the dough to a 9-inch glass pie plate, allowing the excess dough to hang over the edge of the plate. Trim edges to 1/2 inch. Spread spinach mixture evenly into pie plate. On a lightly floured surface, roll out second disc of dough to a 13-inch circle. Transfer to top of the pie. Trim top crust to overlap the bottom by 1/4 inch. Fold top crust over bottom, and crimp edges together with your fingers. Cut a few small vents. Beat the remaining egg with a few drops of water, and brush over surface of pie. Bake until crust is golden brown, about 1 hour. Cool for 10 minutes before serving.
Italian Savory Pie
Italian Savory Pie
Makes one 9-inch pie
2 cups all-purpose flour, plus more for work surface
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
2 large eggs, lightly beaten
1 pound whole milk ricotta
3 large eggs
1/4 cup freshly grated Parmesan cheese
1/4 pound mozzarella cheese
1/4 pound prosciutto, thinly sliced
2 tablespoons chopped fresh parsley
1/2 teaspoon freshly ground pepper
1 large egg, lightly beaten, for brushing
Preheat oven to 375 degrees with rack in center. Prepare crust: In the bowl of a food processor, combine flour, sugar, baking powder, and salt. Pulse to combine. Add butter; pulse until mixture resembles cornmeal. With processor running, add eggs and process until dough comes together and forms a ball, about 1 minute. Transfer to a lightly floured work surface, and knead until smooth, 3 to 5 minutes.
Prepare filling: In a large bowl, stir together ricotta, eggs, Parmesan, mozzarella, prosciutto, parsley, and pepper; set aside.
Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece into a 12-inch circle; gently transfer to a 9-inch glass pie dish. Place filling in pie plate and spread evenly; set aside.
Roll remaining dough into a 9-by-9-inch square; cut into 1/2-inch wide strips. Using strips, form a lattice pattern over filling. Trim bottom crust, leaving a 1/2-inch overhang. Crimp edges to seal. Brush with egg, and bake until filling is firm, 40 to 45 minutes. Let cool completely before serving.
Double Crust Chicken and Mushroom Pie
Double Crust Chicken and Mushroom Pie
Serves 6
2 1/2 cups plus 6 tablespoons all-purpose flour
Salt and freshly ground black pepper
1 teaspoon sugar
1 cup (2 sticks) plus 5 tablespoons unsalted butter, cut in small pieces
1 three- to four-pound chicken
4 cups chicken stock, or canned low-sodium chicken broth, skimmed of fat
8 ounces pearl onions
10 ounces red potatoes, scrubbed and cut into 1/2-inch pieces
5 medium carrots, peeled, cut into 1/2-inch pieces
14 ounces shiitake, cremini, or button mushrooms, quartered if large
3/4 cup milk
1 ten-ounce package frozen peas, thawed
2 tablespoons fresh thyme, leaves
2 tablespoons chopped fresh sage
1 large egg
Combine 2 1/2 cups flour, 1 teaspoon salt, and the sugar in a food processor. Add 1 cup butter; process until mixture resembles coarse meal, 8 to 10 seconds. Add 1/4 to 1/2 cup ice water in a slow steady stream through feed tube with machine running, until dough holds together, about 30 seconds. Turn dough onto piece of plastic wrap; divide in half. Press each half into flat circles, wrap each in plastic, and refrigerate at least 1 hour or overnight.
Place chicken and stock in a medium stockpot. Add enough water just to cover chicken. Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, 45 minutes. Using tongs, transfer chicken to a plate; set aside until cool enough to handle. Strain 2 cups stock into a measuring cup, and set aside. (Remaining stock may be frozen for another use.)
Preheat oven to 375 degrees; with rack in center. Cook pearl onions in a medium pan of simmering water for 15 minutes. Drain, and rinse under cool water. Peel onions; set aside. Remove skin and bones from chicken, and discard. Shred chicken into bite-size pieces, and set aside.
Melt remaining butter in a large high-sided skillet over medium heat. Add potatoes, carrots, and onions, and cook, stirring occasionally, until potatoes begin to turn golden. Add mushrooms, and cook 5 minutes more. Add remaining flour, and cook, stirring, for 1 minute. Add reserved chicken stock and milk; bring to a simmer. Cook until thick and bubbly, stirring constantly. Stir in reserved chicken, peas, thyme, sage, and salt and pepper to taste. Remove from heat, and let cool slightly.
Beat egg with 1 teaspoon water to make glaze. On a lightly floured surface, roll out half the dough to a 12-inch circle. Transfer dough to a 9 1/2-inch glass pie plate with dough overlapping top of pan. Trim dough to about a 1-inch overhang. Carefully spoon filling into dough. Roll out remaining dough to a 10-inch circle, and transfer to top of filling. Fold overlapping edges of dough under to make a firm edge. Use fingers to pinch a decorative border. Use a knife to make four to five slits into the center of the pie. Brush top of dough with egg glaze. Bake pie on a baking sheet until dough is golden brown, rotating pie halfway through for even baking, 45 to 60 minutes.
Moroccan B’Steeya
Moroccan B'Steeya
Serves 6 to 8
1 whole roaster chicken, (about 4 pounds), cut into 8 pieces
Coarse salt
1 medium onion, finely chopped
3 cloves of garlic, minced
1/8 teaspoon crumbled saffron
1/2 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon, plus more for sprinkling
1 cup coarsely chopped fresh flat-leaf parsley
1/2 cup coarsely chopped fresh cilantro
1/4 cup unsalted butter, plus 1/2 cup melted (1 1/2 sticks total)
6 large eggs, lightly beaten
1 tablespoon freshly squeezed lemon juice
Freshly ground pepper
1 3/4 cups blanched whole almonds, toasted and coarsely chopped
3 tablespoons confectioners sugar, plus more for sprinkling
1/4 cup orange-flower water
1 (17 ounces) store-bought phyllo dough
Put chicken and 1/3 cup salt in a medium bowl; toss to coat. Refrigerate 1 hour. Rinse chicken with cold water; pat dry. Mix chicken, onion, garlic, saffron, ginger, 1 teaspoon cinnamon, 1/2 cup parsley, and 1/4 cup cilantro in a large bowl; cover, and refrigerate overnight.
Transfer chicken mixture to a medium heavy pot. Add enough water to cover (about 4 cups). Bring to a boil; reduce heat to medium. Add 1/4 cup butter; cover, and simmer until chicken is falling off the bone, 1 to 1 1/2 hours, adding water to cover if necessary. Transfer chicken to a plate; let cool. Reserve poaching liquid. Remove meat from bones and shred; discard skin and bones. Set chicken aside.
Bring reserved poaching liquid to a boil over high heat; cook until reduced to 3/4 cup. Reduce heat to medium high. Slowly add eggs; whisk constantly until mixture is almost set, 4 to 6 minutes. Stir in remaining 1/2 cup parsley, 1/4 cup cilantro, and the lemon juice. Season with salt and pepper; set aside. Stir together almonds, sugar, and remaining 1/2 teaspoon cinnamon in a small bowl; set aside.
Preheat oven to 375 degrees. Brush a 13-inch paella or pizza pan with 2 tablespoons melted butter. Stir together remaining melted butter and the orange-flower water in small bowl. Assemble b'steeya: Brush a sheet of phyllo with butter mixture. Put in pan, leaving a 4-inch overhang. Repeat, adding and buttering 7 more sheets of phyllo, overlapping layers and fanning out around pan. (Keep unbuttered phyllo covered with plastic wrap and a damp kitchen towel.)
Arrange chicken mixture over dough. Pour in egg mixture. Top with 5 layers phyllo brushed with butter mixture. Sprinkle with almond mixture. Fold up edges of phyllo to enclose. Top with 5 layers phyllo brushed with butter mixture; tuck edges inside pan. Slightly crinkle 2 unbuttered phyllo over top. Bake until golden brown, 35 to 40 minutes. Sprinkle with sugar and cinnamon.
Hot and Sour Soup
Hot and Sour Soup
Serves 8
8 cups chicken stock, or canned low-sodium chicken broth, skimmed of fat
1 ten-ounce whole boneless and skinless chicken breast
2 teaspoons toasted sesame oil
2 cloves garlic, minced
1 small onion, cut lengthwise into 1/4-inch-thick slices
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
2 carrots, peeled and cut into matchsticks
1 1/2 teaspoons grated ginger
1 teaspoon freshly ground black pepper
Pinch cayenne pepper
1/2 teaspoon salt
3 tablespoons cornstarch
3 tablespoons low-sodium soy sauce
6 tablespoons rice-wine vinegar
1 large whole egg, plus 1 large egg white, beaten
3 large scallions, trimmed and cut crosswise into 1/4-inch-thick slices
6 ounces firm or extra-firm tofu, cut into 1/2-inch cubes
In a small saucepan, bring 3 cups chicken stock to a boil. Add chicken breast; poach until cooked through, about 12 minutes. Transfer chicken to a cutting board; slice in half crosswise, then into 1/4-inch-thick strips. Set aside. Pass stock through a cheesecloth-lined sieve set over a medium bowl; set aside.
In a 6-quart saucepan, heat oil over medium-low heat. Add garlic and onion, and cover. Sauté, stirring occasionally, until translucent, 6 to 7 minutes. Add mushrooms, and sauté until tender, about 5 minutes. Add reserved and remaining chicken stock, carrots, ginger, black pepper, cayenne, and salt; bring liquid to a boil. Reduce the heat, and simmer until carrots are tender, about 3 minutes.
Place cornstarch in a small bowl, and slowly whisk in soy sauce until cornstarch has dissolved. Whisk in vinegar. Slowly whisk cornstarch mixture into soup. Simmer until soup is clear, 5 to 7 minutes. Add reserved chicken, and continue simmering until chicken is heated through, about 2 minutes. Turn off the heat.
Slowly pour beaten eggs through a perforated spoon into soup. Cover soup, and let stand 1 minute. Remove the cover, and gently stir. Add scallions and tofu. To serve, ladle into individual bowls.
Coconut Shrimp Soup
Coconut Shrimp Soup
Serves 4
1 tablespoon vegetable oil
1 grated fresh ginger
2 cloves of garlic, minced
1/4 to 1/2 teaspoon red-pepper flakes
1 pound (6 to 8 medium) carrots, peeled, halved lengthwise, and thinly sliced
1 (13.5 ounces) coconut milk
1 tablespoon cornstarch
4 ounces angel hair pasta
1 1/2 pounds large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, 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 pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
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