30 min
4
Servings
Ingredients
4
cup
fat-free low-sodium chicken broth
(or vegetable broth)
1/2
lb
fresh asparagus
(cut int 1" pieces on the diagonal)
1
can
straw mushrooms
(14 oz. can; drained)
1/2
red bell pepper
(seeded and thinly sliced)
1
cup
coconut milk
1
lb
shrimp
(peeled and deveined)
6
oz
vermicelli rice noodles
(cooked; can substitute with glass noodles)
About 15 - 20 Thai basil leaves
1
Tbsp
Asian fish sauce
1/2
tsp
fresh ginger
(grated)
1/4
tsp
red or green curry paste
2
Tbsp
fresh lime juice
1/2
cup
green onion
(thinly sliced on the diagonal)
4
thin slices of jalapeno
(optional)
Prep Time:
30 min
Total Time:
30 min
Instructions
Follow your taste buds with this recipe – depending on how much spice you can handle, you can rev up the flavor by adding more curry – barely a ¼ teaspoon at a time. In a large saucepan over medium-high heat, combine the broth through the red bell pepper and bring to a boil. Lower the heat to a simmer for 8 minutes. Add the coconut milk and shrimp and continue to cook until the shrimp are pink, then add the rest of the ingredients. Use the green onion and the jalapeno (optional) for garnish.
