Ingredients

Start to finish 30 minutes

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
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

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.