With fresh ginger, garlic, and lime, this Thai-style soup imparts lovely fragrance and warmth on a cool autumn evening. Adjust the amount of red pepper flakes depending on how spicy you want the soup to be.

　　

Ingredients

Serves 4

　　1 tablespoon vegetable oil

　　1 tablespoon grated peeled 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

　　1 can (13.5 ounces) 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

　　

Step 1

Heat the oil in a large (3-quart) saucepan over medium-low heat. Add the ginger, garlic, and the pepper flakes; cook, stirring, until fragrant, about 1 minute. Add the carrots, coconut milk, and 3 cups water. In a small bowl, mix the cornstarch and 2 tablespoons water until smooth; add to the pot. Bring to a boil.

　　

Step 2

Break the pasta in half; add to the pot. Return to a boil, reduce the heat to medium, and simmer until the pasta is al dente and the carrots are just tender, 3 to 4 minutes.

　　

Step 3

Add the shrimp; stir until opaque, about 1 minute. Remove the pot from the heat and stir in the lime juice; season with salt. Ladle into serving bowls, and garnish with the scallions. Serve immediately.

　　Reprinted with permission from Everyday Food: Great Food Fast by Martha Stewart Living Magazine. Copyright © 2007 by Martha Stewart Living Magazine. Published by Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine's editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.