Background: Excellent choice for a weeknight dinner. The ginger and red curry pairs perfectly with the shrimp and coconut cream. Consider serving with Potstickers as a wonderful appetizer.
- 1 8-ounce package rice stick noodles
- 1 bunch scallions
- 1 tablespoon EVOO
- 1 inch piece fresh ginger, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 1 13-ounce can coconut milk
- 1 small can coconut cream
- 1 cup chicken broth
- 1 teaspoon salt
- 1 tablespoon sugar
- 12 ounces shrimp, peeled and deveined
- Crunchy garlic in chili oil
- Cook noodles according to package directions, drain, rinse and set aside.
- Thinly slice white part of scallion. Cut green part into 1-inch pieces. Set white and green parts aside separately.
- Heat oil in large skillet over medium-high heat.
- Add ginger, garlic, and scallion whites; cook, stirring constantly, until fragrant, add curry paste and cook, stirring constantly for about 3 minutes.
- Reduce heat to a simmer; add shrimp and scallion greens.
- Simmer, stirring often until shrimp are cooked, 2-4 minutes.
- Place desired amount of noodles in a bowl, ladle soup over the noodles.
- Garnish with a dollop of crispy garlic and more green onion.
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