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Recipe Card
ingredients
- 2 tablespoons canola oil, divided
- 1 pound raw shrimp, peeled, and tails removed
- 1 medium onion, thinly sliced
- 1 teaspoon fresh ginger, grated
- 2 garlic cloves, minced
- 2 tablespoons red Thai curry paste
- 1 can full fat coconut milk
- 1/2 cup peanut butter
- 1 tablespoon Lee Kum Kee Sriracha Chili Sauce, plus more for serving
- 3 cups low sodium chicken (or vegetable) broth
- 1 pint shiitake mushrooms, stems discarded and caps thinly sliced
- 1 red bell pepper, seeded and sliced into 1 1/2 inch pieces
- 1 (5 ounce) bag fresh baby spinach
- Fish sauce, to taste
- Juice of 1 lime
- Cooked ramen noddles (optional), for serving
- 2 scallions, thinly sliced for garnish
- Chopped cilantro, for garnish
- Chopped peanuts, for garnish
Method
Step 1
Heat 1 tablespoon of the canola oil in a large pot over medium high heat.
Step 2
Add the shrimp and sear for 1 ½ minutes on each side, or until they turn pink.
Step 3
Transfer the cooked shrimp to a plate, set aside.
Step 4
Add the remaining canola oil to the same pot. Add onion and cook until translucent.
Step 5
Add the ginger, garlic and red Thai curry paste and cook for 2 minutes, stirring often so they don’t brown.
Step 6
Add coconut milk, peanut butter, Lee Kum Kee Sriracha Chili Sauce and chicken broth. Stir to combine, and bring to a boil.
Step 7
Once boiling, add the mushrooms and red bell pepper, reduce heat to a simmer and cook for 8 minutes.
Step 8
Turn off the heat. Stir in baby spinach leaves, lime juice and fish sauce to taste.
Step 9
Add the cooked ramen noodles (if using) to serving bowls, ladle soup over the noodles, top with cooked shrimp, garnish with scallions, cilantro, chopped peanuts and more Lee Kum Kee Sriracha Chili Sauce, if desired.