Thai Curry Noodle Soup

This is so simple, yet so delicious!


1 32oz box of Chicken Broth
2 14 oz cans coconut milk
2 heaping tablespoons Thai Red Curry Paste (found @ Fresh & Easy)
4 packages Ramen noodles (uncooked and without the seasoning packet)
3/4 lb raw shrimp, shell off, deveined (can substitute cooked, shredded chicken)
cilantro and limes to garnish


1. Put broth, coconut milk and curry paste to boil in a large pot.
2. Turn down to a simmer and add the noodles and shrimp.
3. Cook 4 minutes or until noodles are soft and shrimp is pink.
4. Garnish with finely chopped cilantro and a squeeze of lime.


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