Heat a large saucepan over medium low heat. Add Olive Oil (1/2 tablespoon). Add Fresh Ginger (0.5 ounce), Garlic (1 clove), Crushed Red Pepper Flakes (1/2 teaspoon) and cook, stirring until fragrant, about one minute.
Add the Coconut Milk (1 can), Granulated Sugar (2 tablespoon), and Vegetable Base (1 package). Refill can with water, about two cups, and add to saucepan and stir. Bring to a boil.
In a small bowl, mix the Corn Starch (2 teaspoon) with one tablespoon of water until smooth. Slowly add cornstarch slurry to the pot while whisking to avoid lumps. Bring back to a quick boil.
Break the Angel Hair Pasta (3 ounce) in half, and then in half again. Add to the soup. Stir to ensure the pasta does not stick.
Add the Carrot (2) and stir. Bring to a boil and then simmer until pasta is cooked al dente, about 3 minutes.
Add Shrimp (20), stir, and cook until opaque, about two minutes.
Remove pot from heat and stir in Lime (1) juice and 1 teaspoon of salt.
Prior to serving the soup, stir in Fresh Basil (0.25 ounce) and Fresh Cilantro (0.25 ounce).
Carefully divide the soup evenly between two bowls. Serve the soup topped with the Scallion (2) and lime zest.