Coconut Milk meets Pasta

Real Life of an MSW

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…

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