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Thai Coconut Curry with Shrimp Instant Noodles
Ingredients
  • 8 teaspoons (40ml) high-quality chicken base, such as Better Than Bouillon
  • 4 teaspoons (18g) brown sugar
  • 8 teaspoons (40ml) red curry paste (see note)
  • 4 teaspoons (20ml) chili-garlic sauce (more or less to taste)
  • 4 teaspoons (20ml) fish sauce
  • 1 cup (240ml) coconut milk
  • 16 to 20 medium cooked shrimp
  • 1 cup thinly sliced button or shiitake mushrooms
  • 4 small nests rice noodles or precooked ramen or Italian pasta (see note)
  • 1 cup thinly sliced scallions
  • 1 lime, cut into 4 wedges
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