Adapted from a recipe by Heather Christo
Below serves 2
- 2 garlic cloves, minced
- Tiger Shrimp 10-12
- 1 tbsp fresh ginger
- 1 1/2 tbsp red curry paste
- 2 tbsp oil
- 2 C chicken broth
- 1 1/2 C lite coconut milk
- Fish sauce (dash)
- Rice noodles (enough for 2!)
- 6 white button mushrooms thinly sliced
- 1 red pepper thinly sliced
- Fresh cilantro
- 3 green onions thinly sliced
- Combine the ginger, curry paste & 1tbsp oil in a small bowl and mix well.
- In a pot, heat the curry paste/ginger mix over medium heat, frying the paste gently for 1-2 minutes.
- Add the chicken broth & lite coconut milk with the dash of fish sauce.
- Add the mushrooms & red peppers, bring to the boil and reduce gently to simmer (for around 5 mins.)
- While this is happening in a separate pan pour boiling water onto the dry noodles, let them soften, rinse well & set aside (portioned off into the 2 bowls.)
- In a frying pan heat the garlic with the remaining 1tbsp oil over a medium heat, add the shrimp and cook till lightly pink, but not overcooked! (this can happen alongside the noodles)
- Once cooked add the shrimp to the broth, remove from the heat and allow to stand for 1-2min.
- Pour over the noodles in the bowl and garnish with the coriander & spring onion.
Prep & cooking time – less than 30 minutes total.
This can be served as a side salad or as the main dish. Today I prepared it along with some Dolmades
- 1 – 398ml can of ChickPeas, drained & rinsed
- 2 cups grated Carrot
- 2 small Red Peppers, diced
- 3 Spring Onions, thinly sliced
- 1 Avocado, diced
- 1/3 cup Cilantro
- 1/3 cup Raisins
- 2 tbsp Red Wine Vinegar
- 1/2 tsp Cumin
- Salt & Pepper, to taste
- Combine the Chickpeas, Carrot, Red Pepper, Avocado, Raisins & Spring Onions into a large bowl. Add the Cilantro, Red Wine Vinegar, Cumin, Salt & Pepper and mix through thoroughly.
- I tend to vary the quantities of Raisins, Cilantro, Red Wine Vinegar & Cumin depending on how I feel, so there are no hard & fast rules here.
- Total prep time – 10 mins