Thai Coconut Soup | Pantoh

Ingredients

• 1 tablespoon Vegetable Oil
• 1 tablespoon Grated Ginger
• 13.5 ounce Coconut Milk (can)
• 1 tablespoon Cornstarch
• 0.25 cup Fresh Lime Juice
• 0 teaspoon Salt to Taste
• 0 teaspoon Scallion to Taste
• 0.5 teaspoon Red Pepper Flakes
• 2 cloves Minced Garlic
• 1 pound Carrot, Peeled, Halved Lengthwise and Thinly Sliced
• 1.5 pound Shrimp, peeled, deveined, tail removed