Coconut Shrimp and Bacon Soup

Heat oil in a large (3-quart) saucepan over medium-low heat.

Add ginger, garlic, and pepper flakes, cooking over medium heat for about a minute or until you can smell the garlic. Add carrots, zucchini squash, mushrooms, coconut milk, and 2 cups water to the pot. Bring to a simmer.

In a small bowl, mix cornstarch and 2 tablespoons water until smooth then add it to the soup mixture. Add in the salt, pepper, fish sauce, and basil. Bring to a boil.

Break pasta in half and add it to the soup. Also add the partially cooked bacon. Return the soup to a boil. Once soup is boiling, reduce the heat to medium, and simmer until pasta is al dente (using the package instructions and timing for al dente) and carrots are just tender, 3 to 4 minutes.

Add shrimp, since they’re already cooked they just need to be heated through a little, cook shrimp in soup for a minute or two. Don’t over cook or shrimp will become rubbery. Just before removing the soup from the stove stir in the lemon juice and fresh cilantro. Ladle in to soup bowls and enjoy with some crunchy bread or naan.