Coconut Curry Shrimp & Noodle Soup
By Micki Brown
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