Dinner
Coconut Shrimp Curry with Instant Ramen Noodles
Creamy coconut broth infused with peanut butter and curry clings to tender ramen noodles, while plump shrimp and sweet peas and carrots add juicy bursts in every bite. Bright cilantro and lime lift each spoonful with fresh, zesty aroma.
- Total
- 25 min
- Prep
- 20 min
- Cook
- 5 min
- Serves
- 4
Nutrition per Serving
- Calories
- 404
- Protein
- 32g
- Carbs
- 38g
- Fat
- 15g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 1060mg
Ingredients
- 2 cup water
- 1/3 cup light coconut milk, shaken
- 1 tbsp smooth natural peanut butter
- 1/2 tsp curry powder
- 1 (3 ounce) package ramen-noodle soup mix
- 1 cup frozen peas and carrots mix
- 8 oz cooked peeled and deveined medium shrimp
- 2 tbsp chopped fresh cilantro
- 2 lime wedges
Instructions
- Bring water and coconut milk to a boil in a medium saucepan. Whisk in peanut butter, curry powder and half of the seasoning packet (discard the remainder or reserve for another use). Add noodles and peas and carrots; cook until the noodles are tender and the vegetables are heated through, about 3 minutes. Stir in shrimp and heat through. Divide the soup between 2 bowls and top with cilantro and a squeeze of lime juice.