Shrimp & Asparagus Noodle Bowls

  • 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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