Caribbean Coconut Shrimp and Egg Drop Soup

Instructions

1. 1

   Cook the fettuccine pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.

2. 2

   While the pasta cooks, peel and devein the shrimp. Set aside.

3. 3

   Finely chop the onion, mince the garlic, and thinly slice the scotch bonnet pepper (remove seeds for less heat if desired).

4. 4

   In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.

5. 5

   Add the minced garlic, scotch bonnet pepper, and fresh thyme. Sauté for another 1-2 minutes until fragrant.

6. 6

   Pour in the coconut milk and bring to a gentle simmer.

7. 7

   Add the shrimp to the pot and cook for 3-4 minutes until they turn pink and are cooked through.

8. 8

   In a bowl, beat the eggs well. Slowly drizzle the beaten eggs into the simmering soup while gently stirring to create egg ribbons.

9. 9

   Add the cooked fettuccine pasta to the soup and stir to combine.

10. 10

    Season with salt and black pepper. Simmer for another 2 minutes to allow flavors to meld.

11. 11

    Squeeze the juice of one lime into the soup and stir well.

12. 12

    Taste and adjust seasoning if needed. Serve hot, garnished with extra thyme or lime wedges if desired.