Curry Noodle Soup
Ingredients
The soup
-
3
cans
chicken broth
-
½
pound
shrimp, peeled and deveined
-
2
cans
coconut milk
-
3
tablespoons
red curry paste
-
1
tablespoon
fish sauce
The noodles
Optional toppings
-
1
whole
lime, cut into wedges
-
3
whole
hard-boiled eggs
-
to taste
fish cake, sliced
-
to taste
fried tofu puffs or fried tofu, sliced
Instructions
- Boil the chicken broth in a pot.
- Add the shrimp and cook until done, then set aside.
- In the same broth, add coconut milk, garlic, red curry paste, and fish sauce, and simmer for 15 minutes.
- Cook the noodles according to package instructions, then drain and rinse.
- Divide the noodles into bowls, add shrimp and chicken, and ladle the broth over them.
- Garnish with optional toppings and serve with lime wedges.
Nutrition Facts (estimated)
Servings
4
Calories
208
Total fat
48g
Total carbohydrates
36g
Total protein
24g
Sodium
890mg
Cholesterol
211mg
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