• 1 1/2 Tbsp ginger, peeled and minced
• 5 cloves garlic, crushed
• 4 large carrots, thinly sliced (matchstick-length)
• 1 red pepper, thinly sliced
• 4 cups chicken broth
• 1 (14.5 oz.) can light coconut milk
• 2 tsp red curry paste (more or less to taste)
• 1 tsp kosher salt
• 2 Tbsp cornstarch
• 1/2 cup water
• 1/2 pound whole wheat spaghetti
• 1/2 pound medium to large raw shrimp, peeled and deveined
• 1 jalepeño, thinly sliced
• 3 green onions, thinly sliced
• 1 lime
• cilantro

Instructions

In large pot or enamel roaster, heat 1/4 cup chicken stock over medium heat.

Add ginger and garlic and cook until fragrant, about 1 minute.

Add 1/4 cup more chicken broth, carrots, peppers and any other raw vegetables you care to add to the soup (broccoli and snap peas work well). Cook vegetables 3-4 minutes, stirring occasionally.

In a small bowl, stir cornstarch into water until dissolved.

Add remaining chicken broth, coconut milk, curry paste (more or less depending how spicy you like your soup) and cornstarch/water mixture to pot and stir. Bring to a boil.

Add pasta noodles and cook until al denté, 4-5 minutes. Reduce heat to medium.

Add raw shrimp and cook until opaque, about 2 minutes.

Add juice of 1 lime

Serve garnished with jalepeño, lime wedges, cilantro and green onions