Thai Coconut Noodle Soup with Shrimp | Club House for Chefs

Ingredients

• Serves 4
• 1/2 cup Vegetable oil
• 4 packages Mixed mushrooms, sliced thinly
• 4 Small red chili peppers, deseeded and minced
• 4 tsps Club House ® Garlic, Minced Dehydrated
• 4 tsps Club House ® Ginger, Ground
• Zest and juice of 4 limes
• 1/4 cup Thai Kitchen Fish Sauce
• 8 cups Kitchen Basics Original Chicken Cooking Stock
• 64 Large shrimp, peeled and deveined
• 1 cup Fresh cilantro, roughly chopped
• 4 cans Thai Kitchen Coconut Milk
• 2 pounds Dry Chinese egg noodles, cooked according to package directions
• 1 pinch Club House ® Red Pepper, Crushed
• Bean sprouts, finely sliced green onions, chopped cilantro, to garnish