Recipes

Coconut Shrimp Soup" Ingredients: 1 tablespoon vegetable oil 1 tablespoon grated fresh ginger 2 garlic cloves, minced 1/4 teaspoon red-pepper flakes 1 pound carrots, peeled, halved lengthwise, and thinly sliced 1 (13.5 ounce) can coconut milk 1 tablespoon cornstarch 4 ounces angel hair pasta 1 1/2 pounds large shrimp, peeled, deveined, and tails removed 1/4 cup fresh lime juice Coarse salt 4 scallions, thinly sliced Cooking Directions: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. I've seen this in the television with Martha stewart Show and when I try it is real delicious and so easy to follw on recipe so give this a try and for sure that your family would loved it......

Hey there trishasantos When I was working I used to pack meals up as it was cheaper than eating out. What I used to do is buy coucous that had been flavour with lemon grass and then when it had cooled down I would add chopped tomatoes, cucumber and spring onions (salad onions). Couscous is nice eaten cold too and I felt it was reasonably healthy and filling, you could of course add some feta cheese too.