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Spicy Red Curry and Coconut Noodle Soup with Shrimp
SPOON FORK BACON19Ingredients
45Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. rice noodles (flat, medium width, same as used for Pad Thai)
- 2 Tbsp. extra virgin olive oil (or coconut oil)
- 3 Tbsp. minced shallots
- 3 garlic cloves (minced)
- 2 tsp. minced ginger
- 2 thai chiles (split in half lengthwise)
- 1/4 cup red curry paste
- 1 1/4 cups chicken stock
- 1 Tbsp. fish sauce
- 30 oz. coconut milk
- 3 kaffir lime leaves (or the juice of 2 limes)
- 10 large shrimp (peeled and deveined with the tails intact)
- salt
- pepper
- Garnish: (optional)
- cilantro leaves
- lime zest
- red onions (thinly sliced)
- lime wedges (on the side)
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