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.

• Ingredients:
• 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

Instructions:

Finely mince garlic, ginger…