Thai Curry Noodle Soup with Garlic Shrimp

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.