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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