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🍽️ Creamy Shrimp with Rice Noodles and Coconut

768 kcal · 30 min · 4 servings

Ingredients

• 400 g fine rice noodles
• 400 g shrimp (kitchen-ready)
• 1 stalk lemongrass (only the white and light green parts)
• 1 clove garlic
• 2 cm fresh ginger
• 150 g shiitake mushrooms
• 2 tbsp coconut oil
• 1 tsp green curry paste
• 250 ml coconut cream
• 1 tbsp light soy sauce
• 1 tbsp lime juice
• freshly chopped parsley (for sprinkling)

Instructions

1. 1. Cook the rice noodles in a pot of water until they are al dente. Follow the instructions on the package.
2. 2. Rinse the shrimp briefly under cold water and pat them dry with a kitchen towel.
3. 3. Remove the tough outer leaves from the lemongrass and slice the soft stalk into thin rings.
4. 4. Peel the garlic and the ginger and chop both ingredients very finely.
5. 5. Clean the mushrooms and slice them into thin strips.
6. 6. Heat the oil in a wok or a large frying pan.
7. 7. Add the ginger, lemongrass, and garlic to the hot oil and sauté them briefly.
8. 8. Add the mushrooms and the shrimp and fry everything while stirring for about 2 minutes.
9. 9. Stir the curry paste into the mixture.
10. 10. Deglaze the mixture with the coconut cream.
11. 11. Let the sauce simmer briefly until it has thickened slightly.
12. 12. Season the sauce with soy sauce and the juice of a lime.
13. 13. Drain the cooked noodles and distribute them onto the plates.
14. 14. Place the shrimp with the coconut sauce over the noodles.
15. 15. Sprinkle the dish with fresh parsley and serve immediately.

Nutrition per serving

• kcal: 768
• Protein: 26 g · Fett/Fat: 33 g · Carbs: 93 g