Prep: 15 minutes
Cook: 10 minutes • Serves: 4
1-1/2 tablespoons vegetable oil
1 pound raw 21-25 count tail-off peeled and deveined shrimp, thawed if necessary
3 garlic cloves, minced
1 tablespoon peeled and grated fresh ginger
1 tablespoon red curry paste
1 can (13.5 fluid ounces) unsweetened coconut milk
2 cups vegetable broth
1 tablespoon fish sauce
1 lime, cut into 4 wedges
Fresh cilantro and/or thinly sliced jalapeño pepper for garnish (optional)
1.Prepare noodles as label directs; drain and return to saucepot. Add 1/2 tablespoon oil and toss; cover to keep warm.
2.In medium saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and cook 2 minutes or until lightly browned, turning once; transfer to plate. Add garlic and ginger; cook 30 seconds or until fragrant, stirring frequently. Add curry paste; cook 30 seconds, whisking constantly. Whisk in milk, broth and fish sauce; heat to a simmer. Reduce heat to medium; add shrimp and cook 3 minutes or until internal temperature of shrimp reaches 145°, stirring occasionally. Add noodles. Makes about 9-1/2 cups.
3.Serve soup with lime wedges garnished with cilantro, pepper and/or jalapeño, if desired.
Approximate nutritional values per serving (2 1/3 cups):
505 Calories, 29g Fat (20g Saturated), 204mg Cholesterol,
1155mg Sodium, 37g Carbohydrates, 2g Fiber, 3g Sugars, 26g Protein