Thai Curry Noodles

8 oz rice stick noodles
1 Tbsp peanut or canola oil
1 onion, thinly sliced
3 cloves garlic, minced
1 to 3 tsp red or green curry paste
2 tsp curry powder
1/2 tsp turmeric
1 Tbsp freshly grated ginger
1 jalapeno pepper, seeded and minced
2 1/2 cups fish or chicken stock
1 cup unsweetened coconut milk
1 tsp granulated sugar
1 carrot, julienned
1 sweet red pepper, julienned
1 1/2 cups shredded savoy cabbage
12 oz raw shrimp, peeled
3 Tbsp fish sauce
2 tsp freshly squeezed lime juice
2 green onions, thinly sliced
1 lime, cut into wedges
1/2 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.