But with school approaching that means getting back into the swing of things, re-embracing getting up earlier, and even trying to have dinner ready at a reasonable hour so my daughter doesn't look like a zombie because dinner prep took two hours, not the 29 minutes stated in the recipe.
While I usually eschew soups in the summer, the site of some fresh local squash at the grocery store – coupled with a pound of shrimp in the freezer – got me in the mood for a cheap weeknight dinner of a coconut soup with some shrimp.
I used this recipe as my jumping off point, though I made some revisions:
- 1 can organic lite coconut milk
- 1/2 can full fat coconut milk
- 1 cup chicken bullion
- 1 cup water
- 2 tsps. ground, prepared ginger
- 2 tsps. fresh lime juice
- 1 tbsp. fish sauce
- 4 large fresh basil leaves, rough chopped
- 1 lb. extra large shrimp (21-25 count), shelled
- 1 large yellow squash, 1 large green squash cut into noodles
- Sriracha to taste
Combine the coconut milk, bullion (you can use chicken stock but I didn't have any handy), water, ginger and basil in a medium pot over medium high heat until boiling. Reduce to a simmer and add lime juice and fish sauce. Stir, add shrimp and simmer about five minutes until shrimp are pink and firm. Add a mix of "noodles" to the bottoms of the bowls and ladle soup and shrimp atop noodles. Add Sriracha to taste.
I originally intended to add the Sriracha to the soup while it simmered but completely spaced at the end (I'll blame the Anchor Steam Summer Wheat) so we just added a splash to each bowl "to taste". My new spiral slicer did exactly what I wanted with the squash, but I would probably add them to the soup about halfway through the shrimp cooking time so they were a touch less raw and my wife suggested more basil next time.