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Curried Coconut Shrimp on Rice Stick Noodles
Ingredients
- 6 to 7 ounces thin rice stick noodles (vermicelli) or thin spaghetti
- 1 14 ounce can chicken broth
- 2 medium carrots, cut into julienne strips (about 1 cup)
- 2 green onions, bias-sliced into 1-1/4-inch pieces (1/4 cup)
- 2 tablespoons minced fresh ginger
- 2 teaspoons curry powder
- 1/4 teaspoon crushed red pepper
- 12 ounces peeled and deveined small fresh or frozen shrimp
- 1 14 ounce can unsweetened coconut milk
- 2 tablespoons coarsely snipped fresh cilantro, basil or flat-leaf parsley
- 2 tablespoons toasted shaved coconut
Directions
1. Cook noodles according to package directions in a large amount of boiling salted water until tender; drain. Rinse with cold water. Drain noodles well. Evenly divide noodles into 4 soup bowls. Set aside.
2. In a medium saucepan, bring broth to boiling. Add carrots, green onions, ginger, curry powder, and crushed red pepper. Return to boiling; reduce heat. Simmer, uncovered, for 3 minutes, stirring occasionally.
3. Add shrimp. Simmer, uncovered, for 1 to 3 minutes or until shrimp is opaque. Add coconut milk. Heat through (do not boil). Ladle into bowls over noodles. Top each serving with cilantro and coconut. Serve immediately. Makes 4 main-dish servings.
