Coconut Curry Shrimp & Noodle Soup
By Micki Brown
Serves 4
Ingredients:
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
Directions:
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!