Shrimp Curry and Rice Noodle Soup
A delicious and nutritious family meal
Servings: 6 servings
Calories: 350kcal
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon grated fresh ginger
- 2 tablespoon of curry
- 2 cloves garlic minced
- ½ teaspoon red-pepper flakes
- 1 pound 6 to 8 medium carrots, peeled, halved lengthwise, and thinly sliced
- 1 can 13.5 ounces coconut milk
- 1 tablespoon cornstarch
- 1 package of KA-ME Thai Rice Noodles
- 1 ½ pounds large shrimp peeled, deveined, and tails removed
- ¼ cup freshly squeezed lime juice
- 1 small package of frozen peas
- 4 scallions thinly sliced
- Pinch of Salt
Instructions
- Heat oil in a large (3-quart) saucepan over medium-low heat. Add ginger, garlic, curry and pepper flakes; cook, stirring, about 1 minute. Add carrots, coconut milk, and 2.5 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
- Add rice noodle and peas to pot. Return to a boil, reduce heat to medium, and simmer until rice noodles are done and carrots are just tender, 3 to 4 minutes.
- Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Pour into serving bowls, and garnish with scallions.
Nutrition
Calories: 350kcal | Carbohydrates: 48g | Protein: 26g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 285mg | Sodium: 864mg | Potassium: 450mg | Fiber: 4g | Sugar: 4g | Vitamin A: 12905IU | Vitamin C: 20.9mg | Calcium: 218mg | Iron: 3.9mg