Thai Curry Noodles
- Number of Servings: 4
Ingredients
8 oz rice stick noodles1 Tbsp peanut or canola oil1 onion, thinly sliced3 cloves garlic, minced1 to 3 tsp red or green curry paste2 tsp curry powder1/2 tsp turmeric1 Tbsp freshly grated ginger1 jalapeno pepper, seeded and minced2 1/2 cups fish or chicken stock1 cup unsweetened coconut milk1 tsp granulated sugar1 carrot, julienned1 sweet red pepper, julienned1 1/2 cups shredded savoy cabbage12 oz raw shrimp, peeled3 Tbsp fish sauce2 tsp freshly squeezed lime juice2 green onions, thinly sliced1 lime, cut into wedges1/2 cup each of chopped fresh coriander and roasted peanuts
1. Place noodles in a heatproof bowl. Pour in boiling water to cover generously. Soak noodles for 10 minutes or until needed; then drain.
2. Heat oil in a large saucepan over medium heat. When hot, add onion and garlic. Cook, stirring frequently for 5 minutes or until softened. Stir in curry paste, curry powder, turmeric, ginger and minced jalapeno; cook 1 minute. Stir in stock, coconut milk and sugar; bring to a boil, stirring frequently. Add carrot, red pepper and cabbage; simmer 5 minutes, covered. Stir in shrimp; heat until hot. Stir in fish sauce and lime juice.
Place some noodles in warmed soup bows; ladle in soup. Garnish with green onions and a wedge of lime. Pass coriander and peanuts to add to personal taste.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWFIESARAH.
2. Heat oil in a large saucepan over medium heat. When hot, add onion and garlic. Cook, stirring frequently for 5 minutes or until softened. Stir in curry paste, curry powder, turmeric, ginger and minced jalapeno; cook 1 minute. Stir in stock, coconut milk and sugar; bring to a boil, stirring frequently. Add carrot, red pepper and cabbage; simmer 5 minutes, covered. Stir in shrimp; heat until hot. Stir in fish sauce and lime juice.
Place some noodles in warmed soup bows; ladle in soup. Garnish with green onions and a wedge of lime. Pass coriander and peanuts to add to personal taste.
Number of Servings: 4
Recipe submitted by SparkPeople user NEWFIESARAH.
Nutritional Info Amount Per Serving
- Calories: 461.1
- Total Fat: 22.3 g
- Cholesterol: 130.8 mg
- Sodium: 2,198.2 mg
- Total Carbs: 33.7 g
- Dietary Fiber: 5.3 g
- Protein: 32.6 g
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