1 pound carrots, peeled, halved lengthwise, and thinly sliced
1 13.5oz can coconut milk
1 tablespoon cornstarch
2 tablespoon water
4 ounce angel-hair pasta
1 1/2 pound large shrimp, peeled, deveined, and tails removed
1/4 cup freshly squeezed lime juice
4 green onions, thinly sliced
Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and water until smooth; add to pot. Bring to a boil.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots are just tender, 3 to 4 minutes.
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.