Ginger, curry, and red pepper add a nice heat to this shrimp and noodle recipe. Cilantro and coconut served on top add even more flavor.




  • 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.

  • 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.

  • 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.

Nutrition Facts

479 calories; 22 g total fat; 18 g saturated fat; 129 mg cholesterol; 667 mg sodium. 46 g carbohydrates; 2 g fiber; 22 g protein; 8600 IU vitamin a; 8 mg vitamin c; 71 mg calcium; 4 mg iron;