Coconut Curry Noodle Soup

Instructions

1. Peel the shrimp and season with the juice of half a lime, salt, and paprika; set set the shrimp aside.
2. Peel and julienne (cut into thin, horizontal slices) the onion. Wash, core and julienne the bell pepper. Set both the onion and bell pepper aside.
3. Shred 1 to 1 1/2 cups of Napa cabbage, mince the garlic and ginger and set them aside.
4. In a large wok, bring the oil to a medium heat. Add in the garlic and ginger and sauté for about 1 minute. Then, add in the red curry paste and stir for 1-2 minutes. (Note, I typically use Thai Kitchen red curry paste.)
5. Add in the bell pepper and onions and saute for about 2 minutes. Then, add in the cabbage and sauté for another 2 minutes.
6. In a medium-sized bowl, whisk together the coconut milk, sugar, fish sauce, and black pepper. Then pour the coconut milk mixture into the wok and bring to a simmer. Stir in the broth and allow to simmer for about 5 minutes.
7. While the coconut soup is simmering, bring 3 cups of water to a boil. Place the dry rice noodles into a large bowl and pour the boiling water over the noodles. Be sure to completely submerge the noodles in the water; use a fork or wooden spoon to do this. Allow the noodles to sit in the hot water for about 5 minutes. Then, drain the noodles and stir them into the coconut soup.
8. Add in the shrimp and allow the shrimp to cook for about 2 to 3 minutes. While the shrimp is cooking, rough chop the parsley and cut the remaining half of lime into wedges.
9. Ladle the soup into serving bowls, sprinkle with red pepper flakes and parsley, serve with a lemon wedge and enjoy.

• Servings : 4-6
• Ready in : 25 Minutes
• Course : Dinner
• Recipe Type : Dinner
• Ingredient : Fish