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24Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. shrimp (shelled and deveined, tail-on)
- noodles (cooked to packaging instructions)
- 1 tsp. ginger (minced)
- 1 tsp. garlic (minced)
- 1 stalk lemongrass (thinly sliced, white part only)
- 2 Tbsp. Thai red curry paste
- 4 cups chicken broth
- 1/2 tsp. red pepper flakes
- 5 kaffir lime leaves (sliced)
- 1/4 cup cilantro stems (chopped)
- 2 1/2 Tbsp. fish sauce
- 400 mL coconut milk (1 can)
- 3 bok choy (medium, sliced)
- 1 tsp. brown sugar
- 1 lime (juice from 1 lime)
- salt
- freshly ground black pepper (to taste)
- 1 Tbsp. coconut oil
- cilantro leaves (optional)
- red pepper flakes (optional)
- thai basil (optional)
- lime wedges (optional)
- spring onion (optional)
- chili pepper (sliced, optional)
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