Coconut Yellow Curry Shrimp Ramen Noodle Soup

I always though any curry dish was something with a ton of ingredients and a recipe that needed to develop flavors over long periods of time. Well I was wrong. This recipe came together in 30 minutes and I made it all in 1 large stock pot meaning minimal dishes and clean up!

Also, I am not a huge curry fan. For the longest time I didn’t even think I liked curry. Then I tried yellow curry and was like “OK. I can get into this.”

And here we are.

For the development of this recipe I have partnered with JSL Foods using their Fortune noodles as part of the #FortuneCares charitable donation project. This project helps families affected by food instability issues by giving back to the most vulnerable in our communities who are struggling with economic losses due to COVID-19 and who are turning to charitable organizations to feed their families. The creation of this recipe has influenced a $5.00 donation to the Los Angeles Food Bank.

I encourage you to take a minute to learn more about this project and the “Post A Recipe To Make A Difference” campaign to see how you can get involved…and get some Fortune noodles for yourself to try!

Yellow Curry Shrimp Ramen Noodle Soup

Prep Time: 10 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 scallion, chopped whites and green separated  
  • 1 red pepper, sliced very thin
  • 1 cup baby portobello mushrooms
  • 1 large clove of garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon yellow curry paste
  • 5 cups chicken or vegetable stock
  • 1 13.5oz can unsweetened coconut milk
  • 1 bunch of baby bok choy
  • 1lb shrimp; fresh or frozen**  see note on what to do if using cooked vs. uncooked shrimp
  • 2 packages Fortune ramen noodles; discard seasoning packet
  • Fresh cilantro; to taste
  • Lime; to taste

Directions

  1. Heat olive oil in a large stock pot over medium heat.
  2. Add the whites of scallion (save the greens for later) and the red bell pepper. Saute for 3-4 minutes until the scallions are starting to become translucent and the peppers are getting soft.
  3. Add the mushrooms, minced garlic and ginger. Cook for 1-2 minutes until garlic is fragrant being careful not to let it burn.
  4. Add the yellow curry paste and cook for 1 minute.
  5. Add the chicken or vegetable stock and can of coconut milk. Stir until everything is combined and bring to a simmer.
  6. Add bok choy, ramen noodles (not the seasoning packet), and shrimp. Cook for 5-8 minutes until the bok choy is soft and shrimp are pink and cooked through.
  7. Portion into bowls and top with with the greens of the scallion, fresh cilantro and lime juice to your liking.

Notes

  • If using UNCOOKED shrimp (either fresh or frozen) add it to the pot along with the bok choy and noodles and cook 5-8 minutes until pink and cooked through
  • If using COOKED shrimp (either fresh or frozen) add it to the pot during the last 2 minutes of cooking just to warm through.
  • If you want more of a curry flavor add an additional 0.5 tablespoon of the yellow curry paste

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