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Coconut- Lime Shrimp Soup

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4 carrots, cut into julienne strips

3 heads baby bok choy, sliced

1 clove garlic, minced

1 tablespoon grated fresh ginger

2 cups reduced-sodium chicken broth

1 can (13.5 to 14 ounces) light coconut milk

2 teaspoons reduced-sodium soy sauce

1/2 teaspoon red or green curry paste

4 ounces multigrain or whole wheat angel hair pasta, broken in half

1 pound large shrimp, peeled and deveined

2 tablespoons lime juice

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