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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Ingredients:
12 ounces chow mein noodles or spaghetti |
1 1/2 tablespoons red curry paste |
2 14-ounce cans coconut milk |
1/2 cup low-sodium chicken broth |
2 teaspoons grated ginger |
1/2 teaspoon kosher salt |
4 ounces sugar snap peas, cut in half |
4 ounces shiitake mushrooms, sliced |
1 pound medium shrimp, peeled and deveined |
1 cup fresh cilantro leaves |
Directions:
1. Cook the noodles according to the package directions. In a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and salt. Bring to a boil. Add the peas, mushrooms, and shrimp. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes. Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.Tip: Some like it hot. To reach your desired level of spiciness, add the red curry paste a little bit at a time. Look for the paste in the international or Asian section of the supermarket.
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