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Soup
Bean
Thai Coconut Shrimp Noodle Soup
by:
Not A Curry
July 24, 2015
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Photo by http://notacurry.com/
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Serves
6
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.
Tags:
Soup
Thai
Bean
Coconut
Milk/Cream
Noodle
Shrimp
Tofu
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