Last night I altered a recipe from this month's 'Rachel Ray' magazine. It came out rather delicious and was quite thrifty and so I would like to share it with you all.

ingredients:
I used a little less that a pound of small shrimp not tiny, but smaller than mediums. Medium woulda been better but these small guys were only $4/lb.

noodles- the recipe called for thin spagetti, but I had 3/4s of a box of rice noodles in the pantry

coconut milk- 1 can- look at your local dented can store for this. I got a can for .79 cents.

broth or broth concentrate (chicken or veg or fake chicken)

ginger- fresh ginger is cheeeeap and a little goes a long way.

fresh cilantro- easy to grow!

fresh garlic

soy sauce or fish sauce (i prefer soy)

directions:

heat the coconut milk with a can (or equal amout of broth). Add minced or pureed garlic and ginger and soy sauce- heat gently until bubbly. Add shrimp and cook until done. Add cooked noodles and chopped cilantro and enjoy ( ialso added a ton of red papper flakes)....

I had 2 big bowls last night and have 2-3 more giant servings- I am thinking about trying to freeze some of it (as the recipe in the mag called for larger amounts so that you could freeze the leftovers)...