Ingredients
1tbspvegetable oil
1tbspfresh ginger,or 1 tsp ground ginger, grated
3garlic cloves,minced
¼-½tspred-pepper flakes
1lbcarrots,peeled, halved lengthwise, and thinly sliced
13½ozcoconut milk
1tbspcornstarch
4ozangel-hair pasta
1½lbslarge shrimp,peeled, deveined, and tails removed
¼cuplime juice,freshly squeezed
Coarse salt
4scallions,thinly sliced
½bunch cilantro,chopped
Preparation
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, for about 1 minute. Add carrots, coconut milk, and 3 cups of water.
In a small bowl, mix cornstarch and 2 tablespoons of 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 for about 3 to 4 minutes, until pasta is al dente and carrots are just tender.
Add shrimp; stir for about 1 minute until opaque.
Remove pot from heat, and stir in lime juice; season with salt.
Ladle into serving bowls, and garnish with scallions and cilantro.
