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Coconut Curry Noodle Bowl
Ingredients
  • 3 cans chicken broth (411 g each can)
  • 2 chicken breasts
  • ½ pound (230 g) shrimp, peeled and deveined
  • 2 cans coconut milk (400 ml each can)
  • 3 cloves garlic, minced
  • 3 tablespoons (45 mL) red curry paste
  • 1 tablespoon (15 mL) fish sauce
  • 4 ramen noodle squares
  • 1 lime, cut into wedges
  • subheading: Optional Toppings:
  • Thai basil leaves
  • Thai chili peppers, chopped
  • Green onions, chopped
  • Cilantro, chopped
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