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I suppose it’s this bipolar weather leading to all these tantalizing soul warming recipes I’ve been obsessed with lately. Or that I love ginger lime asian bubbly noodle bowls but who really knows. Just 15 minutes and you have an insanely flavorful broth stocked full of veggies, shrimp and instant rice noodles. Tastes like you spent hours creating this treasure chest of flavor and textures. Want your vacation to Thailand?…stuff your mouth, slurp your broth, close your eyes and surrender to the Thai Noodle Soup with Shrimp.
xxDiana
::WHAT YOU’LL NEED::
1 lb peeled shrimp
2 tbsp coconut oil
1/2 cup carrots
1/2 cup red bell peppers
1/2 cup mushrooms
1 cup red cabbage
1/2 cup broccoli
1 tbsp garlic
1 package thin rice noodles
2 cups coconut milk
1 tbsp red curry paste
1 tsp ginger
1 tsp crushed red pepper flakes
3 tbsp soy sauce
1/2 tbsp honey
1/2 lime juice
fresh cilantro
::HOW TO::
In a large pot heat 1 tbsp of coconut oil over medium heat and cook shrimp, about 3 minutes each side and set aside.
In the same pot heat the other tbsp of coconut oil over medium heat and saute carrots, bell pepper, mushrooms, cabbage, broccoli, and garlic.
Once veggies are slightly tender, pour in coconut milk, curry paste, ginger, red pepper flakes, soy sauce, honey and lime juice. Turn heat to medium low and simmer for 10 minutes. Add in rice noodles and continue to simmer about 4 minutes. Toss shrimp back in, cover, and remove from heat.
When noodles are tender, ladle into a bowl, garnish with cilantro and a slice of lime and Enjoy!
