what's for dinner tonight: spicy coconut noodle soup with shrimp, carrots, and ginger

Ingredients:

1 can of coconut milk

2 cups of vegetable broth

4 cloves of garlic, minced

3 slices of ginger, minced

1 tbsp. of chili pepper flakes

2 cups of carrots, sliced

8 ounces of angel hair pasta

8 ounces of peeled shrimp

1/8 cup of lime juice

1 tsp. of potato starch

1 tsp. of warm water

Salt and pepper to taste

Olive oil

Chopped green onion, for garnish

Chop the carrots in slices and mince the garlic and ginger. Thank goodness for my food processor. Mincing was a snap!

In a deep skillet, warm up 2 tbsp. of olive oil on medium heat and add the minced garlic, ginger, and chili pepper flakes. Season with salt and pepper and add the carrots once the garlic and ginger begin to soften, about 1 minute.

Immediately add the coconut milk.

Then add the vegetable broth.

Stir together the potato starch and water until the starch has dissolved entirely.

Add this into the skillet.

Turn the heat to high and wait for the soup to boil. Then add the angel hair pasta, but break the noodles in half before doing so.

Reduce the heat and simmer until the noodles are al dente. 

Add the lime juice and shrimp once the noodles are just about finished hot tubbing in their jacuzzi.

Cover the pan with a lid and let it simmer for a couple more minutes. Meanwhile, slice up some green onion.

Ladle the soup into your bowl and add your garnish!

Enjoy! Nom, nom, nom.