There’s an old cliche in many parts of the country with fluctuating climates: “If you don’t like the weather in [insert your location here], just wait a few minutes.” Michiganders certainly use that phrase about our state quite often. Two weekends ago, I was outside, shooting hoops in the driveway in a t-shirt (the husband got a basketball hoop for Christmas, and he just put it up).
The weekend after that, I was doing errands in near white-out conditions with the biggest snowflakes I’ve ever seen swirling about my car. It’s April, and there’s days I want to grill my dinner and sit on the patio, and other days where I want to cuddle up under a blanket and a 50-pound lap dog and just give up.
These Thai-Style Curry Shrimp & Noodle Bowls are for the latter type of April days in Michigan. It should be bike-riding weather, but instead, you had to bundle up in a coat, hat, scarf and mittens just to take the trash out.
Come inside and warm up with this super flavorful shrimp curry made with coconut milk and chicken broth, spiced with ginger, coriander, turmeric, curry powder and sambal oelek. Spoon the curried broth over soba noodles, and round out this warming bowl of goodness with baby bok choy, radishes, jalapeños and a handful of peanuts. And don’t worry, it’ll be warmer tomorrow!
Thai-Style Curry Shrimp & Noodle Bowls
For the Shrimp & Noodle Bowls:
- 3 garlic cloves, minced
- 3 cups chicken broth
- 1 can (14 ounces) coconut milk
- 1-1/2 teaspoons grated fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon sambal oelek (Asian chili paste)
- 1/2 teaspoon curry powder
- 1 package (14.2 ounces) soba stir-fry noodles
- 2/3 pound raw 26-30 count peeled and deveined shrimp, tails removed
- 4 baby bok choy, steamed*
- 4 radishes, thinly sliced
- 1 jalapeño pepper, thinly sliced
- 1/4 cup peanuts
- Sriracha or additional sambal oelek, for serving (optional)
1. In medium pot, stir together garlic, broth, coconut milk, ginger, coriander, turmeric, sambal oelek and curry powder. Heat to boiling over medium-high heat. Reduce heat to medium-low; simmer uncovered 10 minutes.
2. Meanwhile, prepare noodles according to package directions.
3. Add shrimp to pot; cover and cook 4 to 5 minutes or until shrimp turn opaque throughout.
4. To serve, divide noodles between 4 bowls. Ladle shrimp and broth mixture over noodles. Divide garnishes between bowls and serve with sriracha or additional sambal oelek, if desired.
*Home Chef Tip: To quickly steam bok choy, halve lengthwise and place in microwave-safe bowl. Add 2 tablespoons water; cover with paper towel or plastic wrap. Microwave on high 3 minutes.
I originally developed this recipe for the NatureBox blog.