Ingredients
- 1 6-ounce package brown rice noodles
- 1/2 tablespoon coconut oil melted
- 1/2 cup shallots diced
- 1 tablespoon garlic minced
- 1/2 teaspoon ginger minced
- 3/4 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 3/4 cup light coconut milk
- 1 teaspoon yellow curry powder
- 1/2 teaspoon fish sauce
- 1/2 tablespoon brown sugar
- 1/4 teaspoon salt
- 1 pound cooked shrimp
- Cilantro for garnish
Instructions
- Bring a large pot of water to a boil. Add the noodles. Turn off the heat and let the noodles sit in the hot water while you prepare the sauce.
- In a large pan, heat 1/2 tablespoon coconut oil over medium heat. Add the shallots, garlic, and ginger. Sauté until soft, about 2-3 minutes.
- Add 1/2 cup of the the chicken stock and stir, scraping any bits off the bottom of the pan.
- In a small bowl, combine the cornstarch with the remaining 1/4 cup of chicken stock. Stir until the cornstarch is completely dissolved. Add this mixture to the pan and stir until it is well combined.
- Turn the heat up to medium high. Bring the sauce to a rolling boil. Let it boil for a good minute or so.
- Turn the heat down to medium/low. Simmer until the sauce starts to thicken, about 2-3 minutes.
- Stir in the coconut milk, curry powder, fish sauce, brown sugar, and salt.
- Turn the heat up to medium/high and boil again for 2-3 minutes.
- Reduce heat to medium/low. Simmer until thick, 2-3 minutes.
- Drain the noodles and place them in a large bowl. Pour the sauce over them.
- Add the cooked shrimp and cilantro to the noodle mixture.
- Toss to coat all ingredients evenly with sauce. Serve immediately.