Thai Coconut Curry Shrimp Noodle Soup


    2 tablespoons unsalted butter
    1 lb jumbo shrimp, peeled and deveined
    ½ large yellow onion, diced
    2 garlic cloves, minced
    1 inch ginger, minced
    1 red bell pepper, diced
    1 tablespoon fresh lime juice
    1 tablespoon red curry paste
    1 teaspoon chili garlic paste
    2 teaspoons fish sauce
    1 teaspoon soy sauce
    1 can full fat, unsweetened coconut milk
    1 can low fat, unsweetened coconut milk
    4 cups chicken stock
    4-6 ounces rice noodles

In a large stock pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent. Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant. Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently. Whisk in coconut milk until completely combined. Bring to a boil. Reduce to a simmer. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.

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