1 hr 5 mins
You'll be making "yummy" noises all the way through this meal.
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- 1/4 cup oil
- 1 cup onion, chopped
- 1 tablespoon garlic, minced
- 2 teaspoons fresh ginger, minced
- 2 tablespoons coriander
- 1 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon Thai peppers or 1/4 teaspoon sriracha sauce
- 1/2 teaspoon turmeric
- 1 (14 ounce) can tomatoes, petit cut
- 2 1/2 cups unsweetened coconut milk (from 2 15oz cans)
- 1/2 cup water or 1/2 cup chicken broth
- 1 teaspoon salt
- 1 1/2 lbs large shrimp, peeled and cleaned
- 2 teaspoons lemon juice
- 1/2 lemon zest
- 1/2 cup fresh cilantro
- 8 lime wedges
- 1Heat oil in large skillet or Wok on med-hi heat.
- 2Add onions and stir, cook for 3 minutes.
- 3Add garlic and ginger, cook 2 minutes.
- 4Add next 5 spices, cook 1 minute.
- 5Add tomatoes, cook 1 minute.
- 6Add coconut milk, water, and salt, and bring to a simmer until thickened 5-10 minutes.
- 7Add shrimp, simmer, stirring for 3-5 minutes.
- 8Stir in cilantro, lemon juice and zest.
- 9Serve over rice noodles with lime wedges.
- 10Rice Noodle Cooking Directions:.
- 11Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.
- 12Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they’re cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they’ll become mushy if they overcook.
- 13Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you’re not going to use them right away.
- 14Since these noodles will be used in the above dish, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry.
- 15Note: This whole recipe can be cut in half including the rice noodles.
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Nutritional Facts for Spicy Thai Coconut Shrimp With Rice Noodles
Serving Size: 1 (261 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 378.2
- Calories from Fat 275
- Total Fat 30.6 g
- Saturated Fat 19.1 g
- Cholesterol 143.2 mg
- Sodium 1050.2 mg
- Total Carbohydrate 11.1 g
- Dietary Fiber 1.8 g
- Sugars 3.1 g
- Protein 18.5 g
The following items or measurements are not included: