Ingredients:
1 tablespoon coconut oil
1 small onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon Thai red curry paste
4 cups chicken or vegetable broth
1 (14 oz) can full-fat coconut milk
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
½ teaspoon crushed red pepper flakes (optional)
8 oz rice noodles
½ lb shrimp, peeled and deveined
1 cup mushrooms, sliced
1 red bell pepper, thinly sliced
Juice of 1 lime
¼ cup fresh cilantro, chopped
2 green onions, sliced
Lime wedges and extra cilantro for serving
Directions:
Heat coconut oil in a large pot over medium heat. Add onion and sauté until soft, about 3 minutes.
Stir in garlic, ginger, and red curry paste, cooking for another minute until fragrant.
Pour in the broth and coconut milk. Add fish sauce, soy sauce, brown sugar, and red pepper flakes. Bring to a gentle simmer.
Add mushrooms and bell pepper, cooking for 5 minutes until softened.
Stir in rice noodles and shrimp, simmering for 3-5 minutes until the shrimp are pink and cooked through, and the noodles are tender.
Remove from heat and stir in lime juice, cilantro, and green onions.
Serve hot, garnished with lime wedges and extra cilantro. Enjoy!
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal | Servings: 4 servings
