This 15 minute dinner features shrimp, vegetables, and pasta in a rich coconut-flavored broth.
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.