Coconut Curry Shrimp & Noodle Soup
Coconut Curry Shrimp & Noodle Soup By Micki Brown Heat the oil in a large pot over medium heat.
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Cooking tools:
- Pot
- Stove
- Wooden spoon
- Measuring cup
- Chef's knife
- Cutting board
- Ladle
- Soup bowl
- Serving bowl
- Spoon
Ingredients
- ½ lb raw peeled shrimp
- 2 tbsp coconut oil
- 1 tbsp fresh ginger, grated
- 1 tbsp minced garlic
- 2 tbsp red curry paste
- 4 cups chicken broth
- 1 cup water
- ½ can coconut milk
- can coconut milk
- 2 tbsp fish sauce
- 67 oz dry rice noodles such as those for Pad Thai or stir fry
- 34 scallions, sliced
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