Easy Curry Noodle Soup with Shrimp & Kale
Ingredients
The soup base
-
3
cloves
garlic
-
2
inches
fresh ginger (peeled and trimmed)
-
2
tablespoons
red curry paste
-
2
tablespoons
warm water
-
2
tablespoons
coconut oil (melted)
-
4
cups
chicken broth
-
2
15-ounce cans
coconut milk
-
1
cup
water
The noodles and protein
-
8
ounces
whole-grain ramen noodles
-
½
pound
shrimp (peeled)
-
½
bunch
kale
Seasoning and garnish
-
to taste
salt and pepper
-
to taste
fresh cilantro
-
to taste
fresh basil
-
to taste
green onions
-
to taste
hot peppers
Instructions
- Puree garlic, ginger, red curry paste, and warm water in a food processor or blender.
- Add coconut oil and puree until smooth.
- Transfer mixture to a large pot and cook over medium heat until fragrant.
- Add chicken broth, coconut milk, and water to the pot, whisk together, and bring to a boil.
- Add noodles, shrimp, and kale, and lightly boil until shrimp is cooked through.
- Season with salt and pepper to taste.
- Ladle into bowls, garnish with optional toppings, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
160
Total fat
9g
Total carbohydrates
4g
Total protein
14g
Sodium
566mg
Cholesterol
143mg
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