- 1 T. olive oil
- 12 oz. fresh asparagus, cut into bite-sized pieces
- 1 clove garlic, minced
- 12 oz. peeled shrimp
- 14 oz. lowfat coconut milk
- 14 oz. chicken broth
- 1 T. roasted red chili paste or Thai red curry paste
- 1 tsp. salt
- 4 oz. rice noodles
- 2 green onions -- sliced
In a medium skillet, heat the oil over high heat and add the asparagus and garlic. Sauté for 5 minutes. Add the shrimp and sauté another 3 minutes. Add the coconut milk, chicken broth, chili paste and salt. Lower the heat to low.
Meanwhile cook the rice noodles according to the package directions. Drain and return to a medium saucepan. Add the coconut broth mixture and heat the dish before serving. Spoon into individual serving bowls and sprinkle with green onions.
- Yields: 3-4 servings
- Preparation Time: 25 minutes
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