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