Coconut Curry Shrimp & Noodle Soup

By Micki Brown

Category
Yields4 Servings
 ½ lb 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
 can coconut milk
 2 tbsp fish sauce
 67 oz dry rice noodles such as those for Pad Thai or stir fry
 34 scallions, sliced
1

Heat the oil in a large pot over medium heat.

2

Add the ginger, garlic, and red curry paste and stir fry for about 4-5 minutes

3

Add the chicken broth, water, coconut milk, lime juice, fish sauce, and noodles

4

Cook until the noodles are almost done … about 5 minutes.

5

Add the shrimp and cook until they turn pink all over and the noodles are done

6

Serve in bowls and top with green onions. Enjoy!

Ingredients

 ½ lb 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
 can coconut milk
 2 tbsp fish sauce
 67 oz dry rice noodles such as those for Pad Thai or stir fry
 34 scallions, sliced

Directions

1

Heat the oil in a large pot over medium heat.

2

Add the ginger, garlic, and red curry paste and stir fry for about 4-5 minutes

3

Add the chicken broth, water, coconut milk, lime juice, fish sauce, and noodles

4

Cook until the noodles are almost done … about 5 minutes.

5

Add the shrimp and cook until they turn pink all over and the noodles are done

6

Serve in bowls and top with green onions. Enjoy!

Coconut Curry Shrimp & Noodle Soup