Coconut Milk Shrimp Soup

Heat 3 tablespoon vegetable oil in a skillet over medium heat. Fry 1 clove garlic and 1 chopped green onion in the hot oil 30 to 60 seconds. Add the mushrooms tomatoes salt and 1/2 tablespoon lime juice and cook until the tomatoes are soft 3 to 5 minutes; set aside.

Bring a pot of water to a boil; add the carrots and cook until fork tender 5 to 7 minutes; drain and set aside.

Heat another 3 tablespoons of vegetable oil in a large saucepan cook the other clove of garlic in the hot oil 30 to 60 seconds. Add the cumin coriander seed and turmeric; cook another 1 to 2 minutes allowing the spices to slightly burn on the bottom of the pan. Stir in the jalapeno pepper 2 chopped green onions 1/2 teaspoon salt 1 1/2 tablespoon lime juice and the tomato mixture in with the spice mixture scraping the bottom of the pan with a spatula to loosen the spices. Whisk in the coconut milk; simmer 6 minutes.

Add the cooked shrimp carrots and peas to the soup and stir; simmer until hot 3 to 5 minutes. Submerge the vermicelli pasta in the soup and allow to cook until the pasta is softened 5 to 7 minutes more. Garnish with chopped cilantro.