- Category: Healhty Dinners, Healthy Daily Meals
Ingredients
- 2 tablespoons olive oil
- 4 cloves minced garlic
- 4 teaspoons grated fresh ginger root
- 4 teaspoons minced lemon grass or lemon grass paste
- 1/2 teaspoon curry powder
- 1/4 teaspoon crushed red pepper flakes
- 2 cups vegetable broth
- 1 pound medium shrimp, peeled and deveined
- 4 cups silk coconut milk
- 2 cups napa cabbage finely shredded
- 2 tablespoons fish sauce
- 5 ounces rice noodles, uncooked
- sea salt to taste
- lime wedges, for serving
- fresh cilantro or parsley, for serving
Instructions
- In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Mix together, then add the curry, crushed red pepper flakes and the broth. Raise the heat to medium-high until the broth is at a light boil.
- Add the shrimp and reduce the heat to medium. Simmer for 3 minutes.
- Add the coconut milk, cabbage, fish sauce and noodles. Increase the heat until it comes to another very light simmer and noodles are just barely cooked then remove it from the heat.
- Season with salt to taste and squeeze in a lime wedge worth of lime juice. Serve in bowls with a few sprigs of cilantro or parsley and a lime wedge if desired.
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