There is a common misconception about the seasons down South. People assume that we experience the same four seasons as the rest of the country - winter, spring, summer and fall. It sounds plausible, right?
But spend a year of your life in the land of cotton and you'll know that we actually have three seasons. Everything begins and ends in the most important season -- football season, followed by something that tries to pass as winter and then the longest season -- summer.
Let's be clear. "Spring" isn't a season. It's a week-long break that we get in March. It's cool and pleasant for a few days... and then it gets arm pit funky hot (#keepinitreal) for A LONG time as we bide our time until football season rolls around again.
The problem with this whole juxtaposition of the calendar is the lack of good soup weather. We're frankly not homebound long enough to embrace all the wonderful soups that cold days or chilly evenings require. How do I remedy this? Lighter soups, made in the crock pot while I'm out baking 90 degree temps in May. #ItHappens
This is one of my favorites of those recipes. Unlike a heavy chili or stew, it's light enough for our hot summers, but still all the yumminess (and ease) that a slow cooker soup offers.
Slow cookers aren't always necessary, though, for great summer soups since many focus on fresh fruits and vegetables. Check out these top Summer Soups from our friends at CookingLight.com.
This Slow Cooker Coconut Noodle Soup with Shrimp is light enough for those warm summer evenings! Tweet this
Slow Cooker Coconut Noodle Soup with Shrimp
- 1 (13.5-ounce) can coconut milk
- 2 cups water
- 2 cloves garlic, sliced
- 1 tablespoon freshly minced ginger
- 2 tablespoons tamari or soy sauce
- 1/4 teaspoon crushed red pepper
- 4 ounces uncooked thin rice noodles
- 1/2 pound medium shrimp, peeled
- Kosher salt and freshly ground pepper, to taste
- Lime wedges, diced jalapeño, chopped fresh cilantro (garnishes)
- In a slow cooker, combine coconut milk, water, garlic, ginger, tamarai and crushed red pepper; cover and cook on LOW at least 5 hours.
- Add noodles and shrimp during last 30 minutes of cooking. Cover and cook on HIGH or until shrimp are done and noodles are softened. Season with salt and pepper.
- To serve, spoon into bowls and top with a squeeze of lime wedge, diced jalapeño and cilantro.