Shrimp Coconut Curry Soup
Adapted from Martha Stewart Living
Ingredients:
10 oz whole grain rice noodles (udon)
1 tbsp safflower oil
1/4 cup plus 1 tbsp Thai yellow curry paste
4 cups chicken stock (use stock not broth for best flavor)
1 can unsweetened coconut milk
1 lemon
1 1/2 cups fresh shrimp, peeled, deveined and tails removed
1/2 English cucumber, thinly sliced or diced
Boil noodles according to package directions. Drain, rinse under cold water and toss with 1 tsp oil. Heat remaining oil in a medium sauce pan (I used a dutch oven) over medium heat. Add curry paste and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat and bring to a boil. Whisk in coconut milk, reduce heat to medium and add shrimp. Cook until shrimp just turn pink and take off the heat. Stir in noodles. Cut lemon in half and squeeze 1 half into the saucepan. Cut remaining half into 4 wedges. Ladle into bowls and garnish with cucumber and lemon wedges.
*You can add optional toppings listed above. Delish!!
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