Thai-Style Shrimp and Coconut Noodles

Name: Thai-Style Shrimp and Coconut Noodles
Prep time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 8 oz. rice noodles; 2 scallions; 1 red chile; 1 piece fresh ginger; 2 cloves garlic, finely grated; 12 oz. baby bok choy; 2 limes; 1 tbsp. coconut oil; 1 13.5-oz can reduced-fat coconut milk; 1 c. seafood stock; 1 lb. medium peeled and deveined shrimp; 2 tbsp. fish sauce; Chopped peanuts; Cilantro leaves

By The Good Housekeeping Test KitchenPublished: Jan 22, 2018

thai style shrimp and coconut noodles in a bowl

Danielle Occhiogrosso

Yields:

Prep Time:

10 mins

Total Time:

20 mins

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This is officially our new favorite way to use coconut milk.

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Ingredients

8 oz. rice noodles
2 scallions
1 red chile
1 piece fresh ginger
2 cloves garlic, finely grated
12 oz. baby bok choy
2 limes
1 Tbsp. coconut oil
1 13.5-oz can reduced-fat coconut milk
1 cup seafood stock
1 lb. medium peeled and deveined shrimp
2 Tbsp. fish sauce
Chopped peanuts
Cilantro leaves

Directions

1. Step 1Cook 8 ounce rice noodles per package directions; drain and rinse.
2. Step 2While the noodles cook, prepare the rest of the ingredients: Thinly slice 2 scallions and separate the white and green parts. Finely grate half of the red chile and thinly slice the remaining half. Finely grate 2 cloves garlic and the 1-inch piece of peeled fresh ginger. Roughly chop 12 oz. baby bok choy. Squeeze 3 tablespoons lime juice from limes.
3. Step 3Heat 1 tablespoon coconut oil in the skillet on medium heat. Add the scallion whites, then the grated garlic, grated chile, and grated ginger; cook 1 minute. Add 1 can coconut milk and 1 cup seafood stock and bring everything to a simmer.
4. Step 4Add the chopped baby bok choy and 1 pound peeled and deveined shrimp. Simmer until shrimp are just opaque throughout, 2 to 3 minutes. Stir in the fresh lime juice and fish sauce.
5. Step 5Serve over the noodles and top with chopped peanuts, cilantro leaves, and the remaining scallion greens and sliced red chile.