Asian Shrimp Noodle Soup | Blue Jean Chef - Meredith Laurence

Ingredients

• 24 large shrimp (unpeeled)
• 4 cups vegetable stock
• 1 tablespoon vegetable oil
• 1 red onion (sliced)
• 2 carrots (cut into julienne strips)
• 2 ribs celery (sliced on the bias ¼” thick)
• 2 cloves garlic (minced)
• 2 tablespoons grated fresh ginger
• ½ - 1 red chili pepper (halved)
• 2 15-ounce cans coconut milk
• ½ pound rice vermicelli noodles
• 1 tablespon soy sauce
• 3 scallions (sliced)
• ¼ cup fresh cilantro leaves
• 1 lime (cut into wedges)