Thai vegetable spaghetti with shrimp

Ingredients for 2 servings:

• 200 g shrimp(s), fresh or frozen
• 1 zucchini
• 2 carrots
• 1 garlic clove(s)
• 2 spring onions
• 100 g peas or sugar snap peas
• 200 g baby spinach
• 5 cocktail tomatoes
• ½ fennel
• 1 lemon(s), juice and grated zest
• 1 tsp ginger, grated
• 1 can coconut milk
• fish sauce
• Soy sauce
• 1 tsp vegetable stock powder
• olive oil
• 1 chili pepper(s), dried or 1/2 fresh, red chili pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

low-carb

First, finely chop the onions and garlic and fry them in olive oil with the finely chopped chili pepper in a wok or large pan. Finely slice the fennel and add it. Peel the carrots and cut them into fine julienne strips or spirals using a julienne cutter or spiralizer. Wash the peas, baby spinach, and tomatoes. Slowly thaw the prawns if frozen and wash them. Zest and squeeze the lemon, and grate the ginger. Now add the prepared vegetables to a pan or wok and fry, add the prawns, and top up with the coconut milk. Simmer everything on low heat for a few minutes and season with vegetable stock powder, lemon juice, lemon zest, soy sauce, and fish sauce.