Coconut Soup with Kelp Noodles & Shrimp

(4-5 servings)

When I was looking for Shirataki noodles, I also noticed kelp noodles which I had never heard of. I grabbed a package of those to try out. They're made with seaweed and when used as a raw food, they have a wonderful crunchy texture similar to those Japanese seaweed salads. I dropped them into this coconut soup which softened them a great deal, yet they didn't become mushy or anything like that. They held up when I reheated the leftover soup the next day! I couldn't discern much of a smell or taste, and came away mostly loving their texture both raw and cooked.

These noodles are high in minerals and very low in carbs. The entire package (of 3 servings) only has 18 calories (3g carbs)! Plus they are gluten free!

2 cups chicken broth
3-4 tbsp fish sauce
3-4 tbsp freshly squeezed lemon or lime juice
1 tbsp minced ginger, about 1 1/2 inch piece
1 tsp garlic paste or a finely minced small clove
2-3 tsp honey or brown sugar
1 1/2 - 3 tsp Harissa or chili sauce, to taste
1/4 tsp ground coriander
1/4 tsp red pepper flakes

1 bell pepper, red or green or a combination, sliced
12oz package kelp noodles, rinsed
13.5oz can coconut milk

1 cup *cooked salad shrimp at room temperature, or raw, cleaned
small handful cilantro, chopped
1 green onion, sliced

1-2 tsp hot sesame oil (optional)

Combine the chicken broth, fish sauce, lemon or lime juice, ginger, garlic, honey or brown sugar, Harissa or chili sauce, ground corianger and red pepper flakes in a pot. Use the lower measurements, saving the rest for later when it's time to check to see if you need to adjust anything. Bring the mixture to a gentle simmer.

Stir in the **bell pepper, kelp noodles and coconut soup. Heat up to just where it begins to boil. Check and adjust the seasoning if necessary; salty, sour, sweet, hot (the extra amounts you reserved). Remove from heat.

Stir in the *shrimp, cilantro and green onion.

Divide among bowls, Drizzle with a small amount of "hot" sesame oil, if desired. Serve immediately.

*I'm working my way through a large amount of frozen cooked shrimp I purchased impulsively. If you prefer to use raw, then add the raw, cleaned shrimp to the soup just before you remove it from heat and cook a minute or two until they turn pink. Don't over cook as they might become rubbery.

** The bell pepper added at this point will be somewhat crunchy when the soup begins to boil. If you prefer a softer texture then add it sooner.