Singapore Noodle Soup

Name: Singapore Noodle Soup
Ingredients: 1 carton (32 ounces) seafood stock; 1 can (13.66 ounces) coconut milk; 2 tablespoons grated fresh gingerroot; 2 tablespoons massaman curry paste or red curry paste; 1 tablespoon fish sauce or soy sauce; 3 teaspoons grated lime zest; 2 teaspoons brown sugar; 2 cups frozen stir-fry vegetable blend; 1 small sweet red pepper, chopped; 1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined; 8 ounces refrigerated angel hair pasta; 2 tablespoons lime juice; 2 tablespoons chopped fresh basil

"This spicy noodle dish is a beloved favorite in Southeast Asia, especially Singapore, where it is called laska. It is perfect for busy dinners because it has protein, starch and vegetables cooked together in one pot. You can serve it with lime juice or chili garlic paste. —Loanne Chiu, Fort Worth, Texas..."

INGREDIENTS

•

1 carton (32 ounces) seafood stock

•

1 can (13.66 ounces) coconut milk

•

2 tablespoons grated fresh gingerroot

•

2 tablespoons massaman curry paste or red curry paste

•

1 tablespoon fish sauce or soy sauce

•

3 teaspoons grated lime zest

•

2 teaspoons brown sugar

•

2 cups frozen stir-fry vegetable blend

•

1 small sweet red pepper, chopped

•

1-1/2 pounds uncooked shrimp (26-30 per pound), peeled and deveined

•

8 ounces refrigerated angel hair pasta

•

2 tablespoons lime juice

•

2 tablespoons chopped fresh basil

Go To Recipe

review

►