Thai Coconut Curry Shrimp Noodle Bowls Recipe

Cooking Directions

• STEP 1.In a large pot, heat oil over medium heat. Add garlic, ginger, and curry paste, and cook for 1-2 minutes until fragrant.
• STEP 2.Add coconut milk, chicken broth, fish sauce, and sugar to the pot. Stir well to combine and bring to a simmer.
• STEP 3.Add shrimp and cook for 3-4 minutes until they turn pink and opaque. Remove the shrimp from the pot and set aside.
• STEP 4.Add the rice noodles to the pot and cook according to package instructions until tender. Drain the noodles and set aside.
• STEP 5.Return the shrimp to the pot and stir in lime juice and cilantro. Season with salt and pepper to taste.
• STEP 6.Divide the cooked noodles among serving bowls and ladle the curry shrimp mixture over the top. Garnish with fresh herbs and lime wedges.
• STEP 7.Serve hot and enjoy!

Cooking Tips

• Adjust the amount of curry paste according to your spice preference.
• Feel free to add vegetables like bell peppers, carrots, or snap peas for extra color and nutrition.
• For a vegetarian version, substitute shrimp with tofu or your favorite vegetables.
• You can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a microwave or on the stovetop until heated through.
• Serve the Thai Coconut Curry Shrimp Noodle Bowls hot, garnished with fresh herbs and lime wedges.