Coconut Curry Shrimp & Noodle Soup

By Micki Brown

Serves 4



½ pound raw peeled shrimp

2 tbsp coconut oil

1 tbsp fresh ginger, grated

1 tbsp minced garlic

2 tbsp red curry paste

4 cups chicken broth

1 cup water

½ can coconut milk

Juice of 1 lime

2 tbsp fish sauce

6-7 ounces dry rice noodles such as those for Pad Thai or stir fry

3-4 scallions, sliced


Heat the oil in a large pot over medium heat. Add the ginger, garlic, and red curry paste and stir fry for about 4-5 minutes. Add the chicken broth, water, coconut milk, lime juice, fish sauce, and noodles. Cook until the noodles are almost done … about 5 minutes. Add the shrimp and cook until they turn pink all over and the noodles are done. Serve in bowls and top with green onions. Enjoy!