Spicy Red Curry & Coconut Noodle Bone Broth Soup

For those of us in cold places, a Spicy Red Curry and Coconut Noodle Soup with Shrimp to warm up your day! Happy Sunday everyone! 

Here’s what you’ll need:

• 8 ounces flat rice noodles (medium width, same as used for Pad Thai)
• 2 tablespoons extra virgin olive oil or coconut oil
• 3 tablespoons minced shallots
• 3 garlic cloves, minced
• 2 teaspoons minced ginger
• 2 Thai chili peppers, split in half lengthwise
• 1 tablespoon red curry paste
• 1 1/4 cups Bone Brewhouse Pho bone broth
• 1 tablespoon fish sauce
• 2 (15 ounces cans) coconut milk
• The juice of 2 limes
• 10 large shrimp, peeled and deveined with the tails intact
• salt and pepper to taste
• garnish: cilantro leaves, bean sprouts, lemon or lime wedges

Directions:
Fill a large pot with water and bring to a boil. Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside. Pour oil into a large saucepan and place over medium-high heat. Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes. Stir in bone broth and fish sauce and bring to a boil. Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper and stir in lime juice. Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. You can discard the chili peppers halves if you wish. Adjust seasonings and top with cilantro leaves, bean sprouts and serve with lemon or lime wedges.