Spicy Coconut Curry Shrimp Noodle Soup

🥘 Ingredients

• black pepper
  1 tsp
• chili pepper
  1 unit
• coconut milk
  1 can
• coleslaw mix
  2 c
• cooking oil
  1 tbsp
• curry powder
  1 tbsp
• garlic
  3 cloves
• lemon
  1 unit
• ramen noodles
  2 packets
• salt
  1 tsp
• scallions
  4 unit
• shrimp
  12 oz
• sugar
  1 tsp
• veggie stock concentrate
  1 unit
• water
  1½ cups

🍳 Cookware

• medium pot
• large pot

1. 

   1

   veggie stock concentrate lemon shrimp curry powder garlic coconut milk scallions coleslaw mix ramen noodles chili pepper water salt sugar cooking oil black pepper

   veggie stock concentrate: 1 unit, lemon: 1 unit, shrimp: 12 oz, curry powder: 1 tbsp, garlic: 3 cloves, coconut milk: 1 can, scallions: 4 unit, coleslaw mix: 2 c, ramen noodles: 2 packets, chili pepper: 1 unit, water: 1½ cups, salt: 1 tsp, sugar: 1 tsp, cooking oil: 1 tbsp, black pepper: 1 tsp
2. 

   2

   Bring a medium pot of salted water to a boil. Wash and dry all produce.
3. 

   3

   Rinse shrimp under cold water, then pat dry with paper towels.
4. 

   4

   In a large pot , heat cooking oil over medium heat. Sauté garlic, chili pepper, and coleslaw mix until softened ⏱️ 3 minutes . Stir in veggie stock concentrate, curry powder, water, and sugar. Add shrimp and bring to a simmer. Season with salt and black pepper. Cook until shrimp are pink and cooked through ⏱️ 5 minutes .
5. 

   5

   While soup simmers, add ramen noodles to the pot of boiling water. Cook, stirring occasionally, until al dente ⏱️ 1 minute .
6. 

   6

   Stir coconut milk, drained noodles, and juice from two lemon wedges into the pot with soup. Cook, stirring, until warmed through ⏱️ 30 seconds .
7. 7

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