Spicy Red Curry and Coconut Noodle Soup with Shrimp

• Gluten free

• Seafood

  • 10 Shrimp, large

• Produce

  • 1 Cilantro, leaves
  • 3 Garlic cloves
  • 2 tsp Ginger
  • 3 Kaffir lime
  • 1 Lime, zest
  • 1 Lime, wedges
  • 1 Red onions
  • 3 tbsp Shallots
  • 2 Thai chiles

• Canned Goods

  • 1 1/4 cups Chicken stock
  • 2 15 ounces cans Coconut milk
  • 5/16 cup Red curry paste

• Condiments

  • 1 tbsp Fish sauce

• Pasta & Grains

  • 8 oz Flat rice noodles

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil or coconut oil, extra virgin

Found on spoonforkbacon.com

Description

Ingredients

• 8 ounces flat rice noodles (medium width, same as used for Pad Thai)
• 2 tablespoons extra virgin olive oil or coconut oil
• 3 tablespoons minced shallots
• 3 garlic cloves, minced
• 2 teaspoons minced ginger
• 2 Thai chiles, split in half lengthwise
• 1/4 cup plus 1 tablespoon red curry paste
• 1 1/4 cups chicken stock
• 1 tablespoon fish sauce
• 2 (15 ounces cans) coconut milk
• 3 kaffir lime leaves (or the juice of 2 limes)
• 10 large shrimp, peeled and deveined with the tails intact
• salt and pepper to taste
• garnish:
• cilantro leaves
• lime zest
• thinly sliced red onions
• lime wedges, on the side

Directions

• 1. Fill a large pot with water and bring to a boil. 2. Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside. 3. Pour oil into a large saucepan and place over medium-high heat. 4. Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes. 5. Stir in chicken stock and fish sauce and bring to a boil. 6. Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper. 7. Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice). 8. Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chile halves if you wish. 9. Adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.