Thai Shrimp Bisque with Noodles

These easy one pot dinner combines sweet shrimp with spicy red curry paste to create a perfectly satisfying meal for a chilly night.   I like to chop the veggies REALLY small, so my kiddos don't notice them.

Thai Shrimp Bisque with Noodles

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Serves: 5 Total Time: 45 Minutes

Ingredients

  • 2 pounds medium shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • ¼ cup all-purpose flour
  • One 14 ounce coconut milk
  • 1 cup shrimp stock, clam broth or fish stock
  • 1 medium red, orange or yellow bell pepper, cored, seeded and chopped
  • 1 cup milk (you can use 2% or whole)
  • 1 tablespoon red curry paste (you can substitute tomato paste)
  • 1 tablespoon grated lime zest
  • 1 tablespoon minced cilantro
  • One 10 ounce package of rice or phad thai noodles
  • Optional Garnishes: freshly chopped cilantro, chili oil, lime juice
  • MARINADE
  • 1 tablespoon grated lime zest
  • 1/3 cup freshly squeezed lime juice
  • 2 tablespoons soy sauce
  • 2 tablespoons chopped cilantro
  • 2 cloves garlic, minced
  • 1 tablespoon finely minced ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • ¼ teaspoon cayenne pepper


Instructions

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Notes

Gently adapted from Celebrate the Rain

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