THAI COCONUT SHRIMP NOODLE SOUP
RECIPE TYPE
Soup
SERVES
Serves 4
Prep time: 10 min
Total time: 35 min
Ingredients
INGREDIENTS
1 container (946mL) Longo’s Chicken Broth |
2 stalks lemongrass, coarsely chopped |
1 piece fresh ginger (about 1 1/2 inches long), peeled and sliced |
1 can (400 mL) Longo’s Coconut Milk |
3 tbsp soy sauce |
1 tbsp Thai red curry paste |
1 pkg (454 g) Longo’s Frozen Raw 21/25 Shrimp, thawed, peeled and tails removed |
1 can (8 oz) sliced water chestnuts |
2 oz thin rice noodles |
3 cups Longo’s Baby Spinach |
Directions
DIRECTIONS
Bring broth, lemongrass and ginger to a simmer in soup pot.
Whisk together coconut milk, soy sauce and curry paste. Whisk into broth. Add shrimp, water chestnuts and noodles; cook, stirring, for about 5 minutes or until noodles are tender and shrimp are pink and firm. Remove from heat and stir in spinach to wilt. Ladle into bowls to serve.
NUTRITIONAL INFORMATION
NUTRITIONAL INFORMATIONPer serving: 340 calories
Protein 17g | Fibre 1g |
Fat 20g | Sugar 3g |
Carbs 23g | Sodium 1,510mg |
