I have NEVER found a recipe that calls for a whole can of coconut milk, have you? I often freeze the leftover milk, as it can last two to three months. I found a Ziploc bag in my freezer that I am sure is left over from when I made Carrot Ginger Soup. I figure what better way to use the rest of it then by giving you my first unofficial spring recipe: Shrimp and Spaghetti in Coconut Broth.
- ½ can coconut milk
- 14 oz can chicken stock
- 1 t Asian fish sauce
- 2 t finely chopped garlic
- 2 t finely chopped ginger
- 1 half of a jalapeno seeded
- 1 t hot chili sauce
- 1 half red bell pepper
- Juice of one lime
- 1 pound bag frozen, raw shrimp thawed and tails removed
- 1 half bunch cilantro, coarsely chopped
- 1 1/2 pounds spaghetti
Finely mince garlic, ginger, jalapeno and bell pepper or toss in food processor for a quick easy chop.
In a large, deep skillet, bring the coconut milk and chicken stock to a simmer over medium heat. Stir in minced garlic, ginger, jalapeno and bell pepper the fish sauce, chili sauce and lime juice and cook for two minutes. Stir in the shrimp and cook until just opaque, about four minutes. Stir in the cilantro and remove from the heat. Transfer shrimp mixture to a bowl; let cool. In a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Using tongs, transfer the pasta to the skillet of shrimp. Toss the pasta with the shrimp mixture and simmer until warmed through, one to two minutes. Bon Appetite!