- vegetable oil - 1 st. a spoon
- grated fresh ginger - 1 st. a spoon
- cloves of garlic - 2 pieces
- red pepper flakes - 1 / 4-1 / 2 Teaspoons
- carrots, thinly sliced - 450 Grams
- a bank of coconut milk - 1 piece
- cornstarch - 1 st. a spoon
- pasta - 120 grams
- peeled shrimp - 650 Grams
- freshly squeezed lime juice - 1/4 Cups
- salt - 1 To taste
- a bunch of green onions, thinly sliced - 4 pieces
Heat the oil in a large saucepan over medium heat. Add the ginger, garlic and red pepper. Cook, stirring, until the appearance of flavor, about 1 minute. Add carrots, coconut milk, 3 glasses of water. In a small bowl, mix the cornstarch and 2 tablespoons of water until a homogeneous mass is obtained, add to the pan. Boil. Add the pasta. Reduce the heat to medium and cook until the pasta and carrots are ready, 3 to 4 minutes. Add the shrimp, cook for about 1 minute. Remove the pan from the heat and add the lime juice, season with salt. Spoon the soup on plates and decorate with green onions.
Servings: 4