Rice Noodles and Scallops in Green Curry - Delicious Living

Ingredients

• 1 14-ounce can coconut milk, divided
• 1 tablespoon plus 1 teaspoon Thai green curry paste
• 1 small yellow onion, quartered and thinly sliced crosswise
• 3 cloves garlic, minced
• 2 (5-inch) pieces lemongrass bulb
• 1 1/2 cups low-sodium chicken broth
• 6 (1/8-inch) slices peeled fresh ginger
• 1 tablespoon plus 1 teaspoon low- sodium fish sauce
• 1 large red bell pepper, cut into 1⁄2-inch cubes
• 2 cups snow peas, cut into 1-inch segments
• Juice of 2 small limes
• 1 tablespoon coconut oil
• 3⁄4 pound large sea scallops
• 4 ounces rice noodles (vermicelli or maifun)
• 1⁄4 cup chopped fresh Thai or sweet basil
• Lime wedges, for garnish