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2 cups water
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⅓ cup light coconut milk, shaken
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1 tablespoon smooth natural peanut butter
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½ teaspoon curry powder
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1 (3 ounce) package ramen-noodle soup mix
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1 cup frozen peas and carrots mix
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8 ounces cooked peeled and deveined medium shrimp
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2 tablespoons chopped fresh cilantro
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2 lime wedges
Coconut Shrimp Curry with Instant Ramen Noodles
A splash of coconut milk and some curry powder elevate ordinary ramen soup into a memorable bowl of noodles. Add protein with cooked shrimp or cubed tofu and a pop of freshness with cilantro and lime juice. To cut back on sodium, look for ramen varieties with less than 600 mg sodium per serving or use less of the seasoning packet.
Nutrition Information
285
Calories
41g
Carbohydrates
5g
Protein
315mg
Potassium
2g
Fiber
14g
Sugar
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