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Shrimp Noodle Soup Recipe
Author:
Angel Hickman Peterson
Ingredients
One pack of noodles cooked according to package instructions
3/4
pound
of cleaned
, shelled, deveined shrimps with tail on
3
tbsp
of Thai Red Curry Paste
2
tsp
of fish sauce
1
Can of Coconut milk
1
inch
fresh ginger grated
3
fat cloves of garlic
, minced
1
stalk of lemon grass
, thinly sliced
2 1/2
Cups
of chicken stock
1/4
Cup
of chopped cilantro
, loosely packed
1
large head of bok choy
, chopped
Zest of a whole lime
Juice of half a lemon or 1 lime
2
stalks of green onion
, thinly sliced (for garnishing)
Salt and freshly cracked black pepper to taste
1
tbsp
of oil
Instructions
Heat oil in a medium sized sauce pan and fry the ginger, garlic and lemongrass till fragrant.
Add the Thai red Curry Paste, chopped cilantro, lime zest and cook for 3 to 4 minutes,
add the fish sauce, coconut milk, bok choy, season with salt and pepper and simmer for few minutes.
Add the chicken broth and let it cook for few more minutes.
Add the shrimps and cook till they turn pink. Stir in the noodles, take it off the heat.
Add the lime juice, garnish with sliced green onions and serve hot.