• 17 Ratings

This noodle bowl gets big flavor from fresh lime, red curry paste, and coconut milk.

Recipe by David Joachim
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in Dutch oven over medium heat. Add shallots; cook and stir about 5 minutes or until crisp and browned. Remove shallots; set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger, and curry paste to Dutch oven; cook and stir 1 minute. Add broth, water, and fish sauce. Squeeze juice from lime into broth; add strips of zest. Bring to boiling.

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  • Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3 to 4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges.

Nutrition Facts

365 calories; 16 g total fat; 10 g saturated fat; 2 g polyunsaturated fat; 2 g monounsaturated fat; 106 mg cholesterol; 1028 mg sodium. 381 mg potassium; 36 g carbohydrates; 1 g fiber; 2 g sugar; 18 g protein; 0 g trans fatty acid; 186 IU vitamin a; 7 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 73 mg calcium; 2 mg iron;

Reviews

17 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4