One-Pot Thai Coconut Noodles

Silky rice noodles in a fragrant coconut broth with shrimp, vegetables, and Thai spices. Ready in 25 minutes and made in one pot.

Ingredients

• •200g (7 oz) rice noodles
• •300g (10 oz) shrimp, peeled
• •1 can (400ml) coconut milk
• •2 cups vegetable or chicken broth
• •2 tablespoons red curry paste
• •2 tablespoons fish sauce (or soy sauce)
• •1 tablespoon lime juice
• •1 cup baby spinach
• •1 red bell pepper, thinly sliced
• •3 cloves garlic, minced
• •1 teaspoon fresh ginger, grated
• •Fresh cilantro and lime wedges, for serving

Instructions

1. 1. In a large pot, sauté garlic and ginger in a little oil for 1 minute. Add red curry paste and stir for 30 seconds.
2. 2. Pour in coconut milk and broth. Bring to a simmer over medium heat. Add fish sauce, lime juice, and sliced bell pepper.
3. 3. Add rice noodles and cook, stirring occasionally, for 4–5 minutes until noodles are just tender.
4. 4. Add shrimp and spinach and cook for 2–3 more minutes until shrimp are pink and spinach is wilted.
5. 5. Taste and adjust seasoning with more fish sauce or lime. Serve topped with fresh cilantro and lime wedges.