1 13.5-ounce can coconut milk
1 cup chicken broth
1/2 tablespoon Asian fish sauce
1 tablespoon finely chopped garlic
2 teaspoons finely chopped ginger (I don't chop my ginger, instead I grate with microplane.)
1/2 teaspoon chili garlic sauce
1 tablespoon fresh lime juice
1 pound frozen, raw shrimp, thawed (Hubs preference is tails removed in pasta dishes.)
1 bunch cilantro, coarsely chopped
3/4 pound spaghetti
Bring a large pot of salted water to boil.
Cook the spaghetti until al dente; drain.
Meanwhile, in a large, deep skillet, bring the coconut milk and chicken broth to a simmer.
Stir in the fish sauce, garlic (that's right, you don't saute the garlic first), ginger, chili sauce, and lime juice; cook for 2 minutes.
Stir in the shrimp and cook until just opaque, about 4 minutes.
Add the cooked spaghetti.Stir in the cilantro, reserving some as garnish. (Serves 4)