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    Home » Diet » Gluten Free » Shrimp Curry & Rice Noodle Soup

    Shrimp Curry & Rice Noodle Soup

    Published: Apr 16, 2015 Modified: May 13, 2019 by Lizzy

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    Gluten-Free Shrimp Curry & Rice Noodle Soup is a delicious and nutritious family meal that's easy and quick to put together

    So it’s been awhile since I’ve posted but life has been so busy. I just don’t seem to have enough time in the day to do everything I would like to, including cooking. I’ve been trying to figure out how did our parents do it and then it goes back to the basic, 1 stayed home to watch the kids and do the house work.

    Shrimp Curry Rice Noodle Soup10

    I see these shows on cable and just think to myself, how unrealistic to our world that we live in compared to theirs. These people do not cook, do laundry, go to work, come home at 6 or 7, and start all over the next week. And if they do, someone needs to let me know the secret.

    I always try to cook when I’m feeling a little overwhelm, always seemed to put me in a better mood. So this past weekend I decided I would make a shrimp dish, Jeffrey (my partner) loves shrimp and they are quick and easy to cook but we have had such a terrible time finding shrimp that don’t taste like they have been bleached. I’m starting to lose faith with the “fresh seafood” vs “frozen.

    Shrimp Curry and Rice Noodle Soup

    Lizzy Cascalheira
    A delicious and nutritious family meal
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Soup
    Cuisine American, Asian
    Servings 6 servings
    Calories 350 kcal

    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: 350kcalCarbohydrates: 48gProtein: 26gFat: 4gSaturated Fat: 2gCholesterol: 285mgSodium: 864mgPotassium: 450mgFiber: 4gSugar: 4gVitamin A: 12905IUVitamin C: 20.9mgCalcium: 218mgIron: 3.9mg
    Tried this recipe?Let us know how it was!
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    Filed Under: Gluten Free, Indian, Soup

    About Lizzy

    I love to cook, eat and find good places to have a great meal so no matter where I go I always ask the locals the same question, “Where’s a good place to eat?”

    Reader Interactions

    Comments

    1. cher

      June 03, 2021 at 1:06 pm

      5 stars
      wow this looks great!

      Reply
      • Lizzy

        June 03, 2021 at 1:15 pm

        thanks so much! Enjoy!

        Reply

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    I was born in Reims, France to Portuguese parents. Being exposed to different cultures growing up has given me a passion for exploring new places and foods to cook! So follow me to the kitchen to enjoy a journey full of flavors. > Read More

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