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Thai Coconut Shrimp Noodle Soup

Name: Thai Coconut Shrimp Noodle Soup
Yield: Serves 6
Cuisine: Thai
Ingredients: 4 ounces rice noodles; 1 teaspoon oil; 1 pound tofu; 14 ounces coconut milk; 2 teaspoons Thai green curry paste; 2 teaspoons fish sauce; 2 tablespoons brown sugar; 32 ounces low sodium organic vegetable/chicken broth; 1 pound shrimp; 1 cup sliced bok choy; 1 red bell pepper, sliced; 1/2 cup green onions, chopped; 2 red chilies, sliced; 1 cup bean sprouts

by: Not A Curry

July 24, 2015

0 0 Ratings

Photo by http://notacurry.com/

Serves 6

What You'll Need

Ingredients

4 ounces rice noodles
1 teaspoon oil
1 pound tofu
14 ounces coconut milk
2 teaspoons Thai green curry paste
2 teaspoons fish sauce
2 tablespoons brown sugar
32 ounces low sodium organic vegetable/chicken broth
1 pound shrimp
1 cup sliced bok choy
1 red bell pepper, sliced
¹/₂ cup green onions, chopped
2 red chilies, sliced
1 cup bean sprouts

Directions

Cook the rice noodles according to package instructions, drain and refresh in running water and set aside.
Heat oil in a large pan and sear the tofu. Transfer to a plate lined with tissue paper and set aside.
To the same oil add coconut milk, Thai green curry paste, fish oil, brown sugar and broth, and bring to a boil.
Add shrimps, fried tofu, and all the veggies. Let cook for 2-3 minutes.
Add cooked rice noodles and bean sprouts and turn off heat. Check for seasonings. Serve hot.

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