Coconut shrimp soup

Ingredients

• •1 tablespoon vegetable oil
• •1 tablespoon grated fresh ginger
• •2 clove garlic, minced
• •1/2 teaspoon red-pepper flakes
• •1 pound carrots, peeled, halved lengthwise, and thinly sliced
• •1 13.5oz can coconut milk
• •1 tablespoon cornstarch
• •2 tablespoon water
• •4 ounce angel-hair pasta
• •1 1/2 pound large shrimp, peeled, deveined, and tails removed
• •1/4 cup freshly squeezed lime juice
• •Coarse salt
• •4 green onions, thinly sliced

Steps

1. 1Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and water until smooth; add to pot. Bring to a boil.
2. 2Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
3. 3Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.