Thai Shrimp Soup

1 tsp grated ginger
1 minced garlic clove
2 tsp vegetable oil
32 oz chicken broth
1 c water
1/2 tsp anchovy paste
4 oz angel hair pasta
2 c shredded carrots
1/2 box (5 oz?) frozen peas
1/4 c coconut milk
1 Tbsp lemon juice
1/2 lb peeled, cooked shrimp

Saute ginger and garlic in oil for 20 seconds in a soup pot. Stir in broth, water and anchovy paste. Bring to a boil. Add past and carrots; cook until tender. Stir in peas, coconut milk, lemon juice and shrimp; cook until shrimp are heated through.

NOTES
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Untried.