Thai Coconut Curry Shrimp Slurp

Thai Coconut Curry Shrimp Slurp

  • Servings: 2
  • Difficulty: easy
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Thai Coconut Curry Shrimp Slurp
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Jill caught a cold the other week and was all stuffed up with a sore throat etc… She likes shrimp so I decided to whip up a really spicy warm bowl of soup to sooth her throat and open her up. So I decided on a ramen based Thai soup where I could kick up the curry and Sriracha to do the trick.

I found a soup on Damn Delicious and decided to use that as my base recipe. Chungha’s blog is great with simple ingredients and great photography. She is worth a click to check out.

This soup really turned out perfectly. The balance of heat with the subtle smoothness of the coconut milk made for the perfect base. If you don’t enjoy curry or even shrimp you could still make this and sub in some tomato paste and another protein.

Get your slurp on.

Ingredients
1 lb of fresh shrimp (shelled and cleaned)
4 cloves of minced garlic
1 red bell pepper (cored, seeded, diced)
1 small yellow onion (diced)
1 tbs of diced ginger
1 lime juiced
Cilantro
1 package of Ramen Noodles (don’t use their seasoning)
1 can of shaken Coconut Milk
2-3 cups of Chicken Stock
2-3 tbs of Red Curry Paste (jarred)
A few dashes of fish sauce
A few squirts of Sriracha
2 tbs of butter

Directions:
1. In a pot on medium heat add your butter, onion and red pepper and saute until tender. Add your garlic and ginger, stir for one minute. Add your coconut milk, stock, fish sauce, red curry paste, sriracha. Bring to a simmer and taste. Adjust seasoning accordingly.

2. Right before you are ready to serve it add your shrimp and ramen. This will cook really quickly, like 3 minutes quick. Remove from heat and serve with cilantro.
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