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Add the ginger, pepper flakes, and garlic, and cook for about one minute, stirring occasionally. Mix well. Spoon this mixture into the pot and mix well. Break the angel hair pasta in half and add it to the pot. Reduce the heat to low and let the soup simmer for 4-5 minutes. The pasta should be cooked al dente and the carrots slightly tender. Cook, stirring occasionally, until the shrimp is pink and opaque. Stir in the lime juice and season with salt and pepper to taste. Garnish with green onions and serve hot.
Heat the vegetable oil in a large saucepan over medium-low heat. Add the coconut milk, carrots, and 3 cups of water to the saucepan. Combine the cornstarch and two tablespoons of water in a small bowl. Bring the ingredients in the saucepan to a boil. Add the shrimp to the pot. Remove the pot from heat.