1 Tbs canola oil
1 Tbs grated ginger
3 garlic cloves, minced
4 cups (32 oz) reduced-sodium chicken broth
1 c. water
4 oz angel-hair pasta, broken in half
1 c. snow peas, cut in half
1 c. matchstick carrots
1/2 c. coconut milk (i used light for less fat)
1 lbs. precooked medium shrimp, cleaned and tails removed
1. in a large saucepan, heat oil on medium-high. cook ginger and garlic for 30 seconds. pour in chicken broth and the water and bring to a boil over high heat. add pasta and return to a boil. cook for 3 minutes.
2. toss in snow peas and matchstick carrots and cook another 3 minutes. gently stir in coconut milk and shrimp and leave on the stove until shrimp is warmed through, about 2 to 3 minutes.
Makes 6 servings.
Nutrition per serving: 238 cal; 21g protien (wowzers!); 8g fat; 20g carb; 2g fiber.