Thai Coconut Curry Shrimp Noodle Soup

Ingredients · for 4 (scales to your household)

• 2 tablespoons Unsalted butter $0.40
• 1 lb Jumbo shrimp, peeled and deveined $11.79
• 1/2 Yellow onion, diced $0.30
• 2 Garlic cloves, minced $0.06
• 1 inch Ginger, minced not counted
• 1 Red bell pepper, diced $0.88
• 1 tablespoon Fresh lime juice $0.20
• 1 tablespoon Red curry paste $0.13
• 1 teaspoon Chili garlic paste $0.10
• 2 teaspoons Fish sauce $0.06
• 1 teaspoon Soy sauce $0.06
• 13 oz Full fat, unsweetened coconut milk $2.48
• 13 oz Low fat, unsweetened coconut milk $2.94
• 4 cups Chicken stock $2.10
• 2 Lemongrass sticks $5.98
• 4 stems Cilantro not counted
• 2 Mint sprigs $0.02
• 4 Japanese dried chili pods $0.90
• 4 ounces Rice noodles $1.25
• 1/2 tsp Salt $0.03

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages. A line marked not counted is one we couldn't measure from the amount as written — it is missing from the total, not free.

Method

1. In a large stock pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
2. Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.
3. Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
4. Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.
5. Whisk in coconut milk until completely combined.
6. Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, lemongrass sticks, and chili pods*. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
7. Remove lemon grass sticks, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
8. Garnish with fresh cilantro, mint, sliced jalapeño and green onion.