Recipes

Thai Coconut Shrimp Noodle Soup

:15 min

:30 min

Serves 4

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

•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.

Per serving: 340 calories