Shrimp And Rice Noodle Curry

• 7 oz rice vermicelli noodles
• 1 tbsp oil
• 1 None stalk lemongrass, bruised, cut into 2-inch lengths
• 1 tbsp finely grated ginger
• 2 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup fish stock
• 1 lb large shrimp, peeled and deveined, tails intact
• 5 oz sugar snap peas, trimmed
• 5 oz button mushrooms, quartered
• 1 tbsp fish sauce
• None None Toasted coconut, to serve

1. Place noodles in a heatproof bowl. Pour boiling water over to soften, breaking up with a fork. Drain.
2. Heat oil in a large saucepan on high heat. Saute lemongrass and ginger, 1 min. Add curry paste and saute, 1 min more.
3. Stir in coconut milk and fish stock. Bring to a boil on high heat and cook, 2-3 mins.
4. Reduce heat to low. Stir in shrimp, peas, mushrooms and fish sauce. Simmer, 4-5 mins, or until shrimp are just cooked through. Serve on a bed of rice noodles, topped with toasted shredded coconut.

rice vermicelli noodles, oil, stalk lemongrass, ginger, green curry, coconut milk, fish stock, shrimp, sugar snap peas, button mushrooms, fish sauce, coconut

Taken from recipes-plus.com/api/v2.0/recipes/31437 (may not work)