Shrimp Laksa - Spicy Shrimp Noodle Soup

• 1 tbsp curry powder
• 3 cups reduced sodium chicken stock
• 3 cups coconut milk
• 1 lb large shrimp, peeled and deveined, with tails intact
• 9 oz rice stick noodles
• 1 head baby bok choy, leaves separated
• 1 None lime, juiced
• None None Brown sugar, to taste
• 1 1/2 cups bean sprouts
• 4 None green onions, sliced
• None None Sliced chili pepper, cilantro leaves, to serve

1. Heat a large saucepan on high heat. Spray with a little no stick cooking spray and cook curry powder, stirring, 30 seconds, until fragrant. Remove from heat.
2. Stir in stock and coconut milk. Bring to a boil. Reduce heat to low and simmer 2 mins. Add shrimp. Cook, stirring occasionally, 2-3 mins.
3. Meanwhile. cook noodles according to package directions. Drain well.
4. Add bok choy to soup mixture. Cook 1 min. Stir in lime juice and brown sugar to taste.
5. Divide noodles, bean sprouts and green onions among 4 bowls. Add shrimp and bok choy to each bowl. Ladle soup over. Serve topped with chili pepper and cilantro leaves.

curry powder, chicken stock, coconut milk, shrimp, noodles, choy, lime, brown sugar, bean sprouts, green onions, chili pepper

Taken from recipes-plus.com/api/v2.0/recipes/25391 (may not work)