Thai Shrimp Noodle Soup
Rated 4.0 stars by 1 users
Category
Lunch/Dinner
Servings
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
- 2 tbsp salted butter
- 2 cloves garlic, minced
- 1Â yellow onion, diced
- 1Â bell pepper, sliced
- 1 tbsp freshly grated ginger
- salt and pepper, to taste
- Generous pinch of sugar
- 3 tbsp red curry paste
- Juice of 1Â lime
-
1 12 oz can KA–ME® Organic Coconut Milk
- 3 cups chicken stock
- 1 lb medium shrimp, peeled and deveined
-
1 tbsp KA–ME® Fish Sauce
-
3-4 oz KA–ME® Rice Sticks
- 1/4 cup cilantro leaves
- 1 jalapeño, sliced
- 1Â lime, sliced
Directions
Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in salt, pepper and ginger until fragrant, about 1 minute.
- Add sugar, lime juice and curry paste and mix until well combined, about 1 minute. Gradually whisk in KA-ME® Organic Coconut Milk and chicken stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil.
- Stir in KA-ME® Rice Sticks Vermicelli, KA-ME® Fish Sauce and shrimp, cook for 5-6 minutes stirring frequently until noodles are tender and shrimp is cooked through. Add salt to taste.
- Serve with cilantro, sliced jalapeño and lime.
