CHICKEN AND SHRIMP****Coconut, Red Curry Noodle Bowl

By Unblond1

13/09/15 - VVG for both and make-ahead friendly.

Ingredients

• OPTIONAL TOPPINGS:
• 1 scant cup chicken broth (I used almost two cups the first time and it was too much)
• 1 small can (160 ml.) coconut milk
• 1 clove garlic, minced
• 1 jalapeno, seeded and thinly sliced
• 1 medium carrot, very thinly sliced (new addition, worked well)
• 1 1/2 (21 g) tablespoons Thai red curry paste
• 1 teaspoon gochujang (new addition 19/02/18)
• 1/2 tablespoon fish sauce
• 1 tablespoon finely minced fresh lemongrass, if on hand
• 1/2 teaspoon of sugar
• 3 ounces poached chicken breast, shredded
• 8 medium or 16 small cooked shrimp, thawed and halved if necessary
• 1 block (85 g) Rooster Brand Instant Noodles (I used two the first time because I was afraid it wouldn't be enough but 1 is plenty)(I ran out of ramen noodles and used two portions of green tea noodles I had on hand, which was also very good)
• 2 scallions, thinly sliced
• 1 lime, cut into wedges - I really liked the lime, I don't know if Dan used it or not
• Sliced baby bok choy (VG) or broccoli (cook in the noodle water before the noodles if not already cooked)
• Thai or regular basil leaves
• Mint leaves
• Cilantro, if you have it
• Thai chili peppers, chopped (I used 2 small)
• handful of roasted salted peanuts, chopped

Details

Servings 2

Preparation

Step 1

In a pot, combine the broth, coconut milk, garlic, jalapeno, carrot, mushrooms, red curry paste, gochujang, sugar and fish sauce (earlier in the day, if desired). Bring to a boil and mix until the paste is thoroughly incorporated. Reduce the heat to low and allow to simmer for 15-20 minutes or until you get the rest ready.

In a separate pot, boil water and cook the ramen noodles for 4 or 5 minutes, until tender. (Taste them - if you cook according to the package instructions for 1 minute, they are way underdone) Drain well and divide between two serving bowls.

Top with the chicken and shrimp. Divide the broth between the bowls and add toppings of choice - limiting D's to the mint, peanuts and scallions. Don't overfill with the broth - just enough for the noodles to barely float - otherwise you need to eat it with a fork and a spoon.

Nutrition Facts
Calories 471.0
Total Fat 15.7 g
Saturated Fat 12.3 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 70.5 mg
Sodium 1,291.8 mg
Potassium 473.9 mg
Total Carbohydrate 60.3 g
Dietary Fiber 5.4 g
Sugars 11.0 g
Protein 25.9 g