Ingredients

• 1 lbs shrimp peeled & deveined
• 8 oz rice noodles
• 2 tablespoons vegetable oil
• 4 cloves garlic minced
• 1 tablespoon ginger grated
• 1 14 oz can coconut milk
• 2 C vegetable or chicken stock
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish
• Chili flakes optional, for heat

Directions

• Cook rice noodles according to package instructions. Drain and set aside.
• In a large pot or skillet, heat vegetable oil over medium heat.
• Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
• Pour in coconut milk and vegetable or chicken broth. Stir well and bring to a simmer.
• Add soy sauce, lime juice, salt, and pepper. Adjust seasoning to taste.
• Gently add shrimp to the broth and cook until they turn pink and opaque, about 3-5 minutes.
• Stir in the cooked rice noodles, allowing them to heat through.
• Serve hot, garnished with fresh cilantro and a sprinkle of chili flakes if desired.

Notes

• 4-29-25
• I added Shallot, Diced
• I used
• Ghee
• Udon Noodles
• I only used 1/2 of the stock noted
• This would be good with Jasmine rice or go wit the rice noodles in the ingredient list

Photos