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Shrimp Coconut Noodles

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“A creamy Thai treat that takes just 15 minutes to prepare.”
READY IN:
15mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

  • 4 12 ounces rice noodles
  • 1 tablespoon Thai curry paste
  • 14 ounces coconut milk
  • 1 14 cups chicken stock
  • 4 ounces baby corn
  • 4 ounces snow peas
  • 7 ounces shrimp, cooked and peeled
  • 1 red chili pepper, sliced, to serve (optional)
  • 2 scallions, finelt sliced, to serve

Directions

  1. Soak the noodles in boiling water for 3-4 minutes until softened, then drain and rinse with cold water.
  2. Cook the curry paste in a non-stick pan until it smells fragrant, then gradually stir in the coconut milk and stock.
  3. Bring to a simmer, add the corn and snow peas and cook for 2-3 minutes, then add the shrimp and noodles to heat through.
  4. Scatter with chili and scallions.

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