Coconut Shrimp Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 tablespoon grated fresh ginger
• 2 garlic cloves, minced
• 1/4 to 1/2 teaspoon red-pepper flakes
• 1 pound carrots (6 to 8 medium), peeled, halved lengthwise and thinly sliced
• 1 (13 1/2-ounce) can coconut milk
• 1 tablespoon cornstarch
• 4 ounces angel-hair pasta
• 1 1/2 pounds large shrimp, peeled, deveined and tails removed
• 1/4 cup fresh lime juice
• Coarse salt
• 4 scallions, thinly sliced

Directions

Start to finish 30 minutes

Heat 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 2 tablespoons water until smooth; add to pot. Bring to a boil.

Break 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.

Add 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.

Makes 4 servings.