Comforting Curry Noodle Bowls

Langkah-langkah

1. Cook rice noodles according to package instructions.  Drain and rinse with cold water, and set aside.
2. Meanwhile, lay out the raw shrimp on a plate and pat dry with a paper towel.  Season the shrimp generously on both sides with a pinch of salt and pepper.
3. Heat 1 tablespoon oil in a large stockpot over medium-high heat.  Add shrimp and cook for 1-2 minutes per side, until the shrimp are pink and opaque and cooked through.  Remove from pan with a slotted spoon and set aside.
4. Add the remaining 1 tablespoon oil to the stockpot.  Add sliced onion, bell pepper and carrot, and sauté, stirring occasionally, for 6-8 minutes or until the onion is soft and translucent.  Add garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
5. Add in the coconut milk, stock and ginger (and chiles, if using), and stir to combine.  Continue cooking until the mixture reaches a simmer.  Reduce heat to medium, and continue simmering for 5-10 more minutes.
6. Stir in the noodles.  Taste, and season with extra salt and pepper and curry paste to taste.  (Feel free to add a few generous pinches of salt and pepper, especially if the stock you use is not very salty.
7. Serve warm, topped with a few pieces of the cooked shrimp, and your desired toppings.