Coconut Curry Shrimp Ramen Bowl

By drinkfairy

Nutrition facts (approximate per serving; assumes 4 servings)
481 calories, 29 g fat, 20 g sat fat, 694 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g sugar, 30 g protein, Vitamin A: 14%, Vitamin C: 70%, Calcium: 10%, Iron: 43%

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1.5 to 2 tbsp red curry paste (depending on level of spice you prefer)
• 2 cups lower sodium chicken broth
• 15 oz can coconut milk
• 1 pound of large shrimp, peeled and deveined
• 1 package ramen noodles, flavor packets discarded
• 1/2 of a lime
• 1/4 cup chopped cilantro

Preparation

Step 1

Heat olive oil in stock pot. Add onion and bell pepper and cook for approximately 5-7 minutes, until softened.
Stir in garlic and cook for another minute.
Add red curry paste. Cook for 1-2 minutes, stirring frequently, until it becomes fragrant.
Add chicken stock and coconut milk. Simmer for 5 minutes.
Add shrimp to the pot. After 3-4 minutes, add the ramen noodles to the pot as well (just the noodles – toss the flavor packets). Cook for an additional 4-5 minutes, until shrimp is opaque and ramen noodles are soft.
Add the juice from ½ of a lime to the pot and garnish with cilantro.