Spicy Coconut Curry Shrimp Noodle Soup

🥘 Ingredients

• black pepper
• chili pepper (whole chili for 4 servings)
  1 unit
• coconut milk
  2 unit
• coleslaw mix
  8 oz
• cooking oil
  1 tsp
• curry powder
  2 tbsp
• garlic
  2 clove
• lemon
  2 unit
• paper towels
• ramen noodles
  9 oz
• salt
  4 tsp
• scallions (separating whites and greens)
  4 unit
• shrimp
  40 oz
• sugar
  2 tsp
• veggie stock concentrate
  4 unit

🍳 Cookware

• medium pot
• large pot

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and thinly slice scallions . Peel and mince or grate garlic . Finely chop half the chili pepper . Quarter lemon .

   scallions: 4 unit (separating whites and greens), garlic: 2 clove, chili pepper: 1 unit (whole chili for 4 servings), lemon: 2 unit
2. 

   2

   Rinse shrimp under cold water, then pat dry with paper towels . Heat a drizzle of cooking oil in a large pot over high heat. Add shrimp, scallion whites, garlic, and salt (½ tsp for 2 servings; 1 tsp for 4). Cook, undisturbed, until lightly browned, ⏱️ 2 minutes . Add coleslaw mix and chopped chili. (TIP: Use less chili if you prefer a milder soup.) Cook, stirring occasionally, until shrimp are cooked through and veggies are softened, ⏱️ 3 minutes more.

   shrimp: 40 oz, paper towels, cooking oil: 1 tsp, salt: 4 tsp, coleslaw mix: 8 oz
3. 

   3

   Stir veggie stock concentrate , curry powder , water (1½ cups for 2 servings; 3 cups for 4), and sugar (1 tsp for 2; 2 tsp for 4) into pot with shrimp and veggies. Cover and bring to a boil. Cook until veggies are tender, ⏱️ 4 minutes . Reduce heat to low.

   veggie stock concentrate: 4 unit, curry powder: 2 tbsp, sugar: 2 tsp
4. 

   4

   While soup cooks, add ramen noodles to pot of boiling water. Cook, stirring occasionally, until al dente, ⏱️ 2 minutes . Drain, then rinse under cold water ⏱️ 30 seconds .

   ramen noodles: 9 oz
5. 

   5

   Stir coconut milk , drained noodles, and juice from lemon wedges (two wedges for 2 servings; four for 4) into pot with soup. Cook, stirring, until warmed through, ⏱️ 60 seconds . Taste and season with black pepper and additional salt if desired.

   coconut milk: 2 unit, black pepper
6. 

   6

   Divide soup between bowls. Squeeze juice from remaining lemon wedges over soup and garnish with scallion greens. Serve.