Recipe: Thai Coconut Shrimp Soup - Marla Meridith

Ingredients

• 5 ounces Saifun (mung bean) noodles
• 2 tbsp canola oil
• 1 pound small shrimp (51-60 count), peeled and deveined
• pinch of salt and pepper
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped into small pieces
• 1 tbsp freshly grated ginger
• 1 tbsp chopped fresh lemongrass
• 3 tbsp Thai red curry paste
• 3 tbsp fish sauce
• 2 tbsp soy sauce
• 2 tbsp freshly squeezed lime juice
• 4 cups vegetable broth
• 1 can (13.5 ounces) unsweetened coconut milk
• 1/4 cup freshly chopped cilantro
• sliced green onions
• freshly chopped cilantro