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Ginger-coconut rice noodles with shrimp

updated

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Ingredients for 4 servings:

  • 1 bag of ribbon noodles (rice noodles)
  • 1 can coconut milk
  • 1 bulb(s) ginger, thumb-sized
  • 1 bunch of lemongrass
  • 16 shrimp(s), with shell
  • 2 cloves garlic
  • 1 bunch of spring onions
  • 1 bunch of coriander
  • 2 carrots
  • ½ bag(s) salad mix
  • 2 tbsp coconut oil
  • some chili
  • salt and pepper
  • 1 bunch of mint

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Cook the rice noodles according to the package instructions. Sauté grated ginger, chopped spring onions, and crushed lemongrass in coconut oil. Deglaze with coconut milk and simmer. Season with salt, chili, and pepper to taste. Remove the lemongrass later. Sauté the shrimp in coconut oil with a clove of garlic. Quickly grate the carrots. Add the noodles to the sauce and bring to a boil briefly. Transfer to plates and garnish with shrimp, lettuce, carrots, cilantro, and mint.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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