Coconut Curry Shrimp Ramen Bowl
Looking for a healthier - but flavor-packed - take on ramen? Try this coconut curry shrimp ramen bowl!
Servings 4
Calories 481kcal
Ingredients
- 1 tbsp olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1.5 to 2 tbsp red curry paste (depending on level of spice you prefer)
- 2 cups lower sodium chicken broth
- 15 oz can coconut milk
- 1 pound large shrimp, peeled and deveined
- 1 package ramen noodles (flavor packets discarded)
- ½ lime
- ¼ cup chopped cilantro
Instructions
- Heat olive oil in stock pot. Add onion and bell pepper and cook for approximately 5-7 minutes, until softened.
- Stir in garlic and cook for another minute.
- Add red curry paste. Cook for 1-2 minutes, stirring frequently, until it becomes fragrant.
- Add chicken stock and coconut milk. Simmer for 5 minutes.
- Add shrimp to the pot. After 3-4 minutes, add the ramen noodles to the pot as well (just the noodles – toss the flavor packets). Cook for an additional 3-5 minutes, until shrimp is opaque and ramen noodles are soft.
- Add the juice from ½ of a lime to the pot and garnish with cilantro.
Notes
Nutrition facts (approximate per serving; assumes 4 servings):
481 calories, 29 g fat, 20 g sat fat, 694 mg sodium, 25 g carbohydrate, 2 g fiber, 4 g sugar, 30 g protein, Vitamin A: 14%, Vitamin C: 70%, Calcium: 10%, Iron: 43%
Nutrition
Calories: 481kcal