COCONUT SHRIMP SOUP

* 1 tbls. olive oil
* 1 tbls. grated fresh ginger
* 2 cloves garlic, minced
* 1/4 to 1/2 tsp. red-pepper flakes
* 16 oz. pre-grated carrots
* 1 can (13.5 ounces) coconut milk
* 24 oz.chicken stock if using instead of water
* 1 tbls. cornstarch
* 4 ounces angel-hair pasta or 2 cups jasmine rice, other long-grain white rice can be substituted
* 1 1/2 lbs. large shrimp, peeled, deveined, and tails removed
* 1/4 cup freshly squeezed lime or lemon juice
* 1 can (16oz) stewed tomatoes (optional)
* Coarse salt
* 4 green onions, thinly sliced

Directions

1. 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, stewed tomatoes(optional), and 3 cups water or chicken stock. In a small bowl, mix cornstarch and 2 tbls.water until smooth; add to pot. Bring to a boil.
2. If using pasta, break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente, 3 to 4 minutes.
3. Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime or lemon juice; season with salt. Ladle into serving bowls or over rice (optional), and garnish with green onions.