1 tbsp. oil
2 tbsp. finely chopped, peeled, fresh ginger
2 small ribs celery, cut into thick slices
1 small onion, chopped
1 small red pepper, cut into thin strips
1/4 tsp. salt
1 (32 oz pkg.) Thai coconut curry broth
4 oz. angel hair pasta, broken into small pieces
2 oz. snow peas, halved crosswise
1 cup frozen peas
8 oz. lg shrimp, peeled and deveined, halved lengthwise

In pot, heat oil over medium heat. Add ginger, cook, stirring until fragrant and lightly browned. Add celery and onion, cook stirring occasionally for 7 minutes. Add red pepper and salt. Cook until pepper is just tender. Add broth and 2 cups water over med-high heat, bring to boil. Cook 15 minutes. Stir in pasta, snow peas, and frozen peas. Cook until pasta is tender, 3-4 minutes. Add shrimp, cook about 3 minutes more.

Submitted by: Sherry Monfils