Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Source: Midwest Living


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • 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; fat 22g; cholesterol 129mg; saturated fat 18g; carbohydrates 46g; insoluble fiber 2g; protein 22g; vitamin a 8600.5IU; vitamin c 8.3mg; sodium 667mg; calcium 70.7mg; iron 3.8mg.