Shrimp in Coconut Broth from Every Day with Rachael Ray

Hello from sunny and HOT Arizona. I hope all the weather drama has managed to miss all of you guys out there. Today I am sharing a shrimp recipe, which I haven't done yet.








This recipe can be used to make two meals, one for now and one for later. I just did the one for now part because I have learned that freezing meals simply means they go in the freezer then 6 months later go in the trash. Lets go grab some ingredients and get a pot of water boiling!




I bought cooked shrimp instead of raw, which means I over cooked them a bit, but I have learned my lesson and will not be doing that next time.



Next time I will just let them thaw and throw them in at the last minute to heat through.



Some chicken broth. I discovered that press and seal wrap stuff works great to store cans for a day or so in the fridge. I don't know how safe this is so if you end up with botulism please don't sue me :)



coconut milk



lime, ginger and garlic



delicious and amazing sriracha sauce. I adore this stuff.



stinky but always delicious fish sauce



and yes, I am sorry pasta purists named Patience, I am using whole wheat pasta.



so your water is on and getting hot



meanwhile get your coconut milk and chicken broth heating through and barely bubbling



add in the fish sauce, garlic, ginger, chili sauce and lime juice and cook that for a couple of minutes.



get your pasta cooking



drop in the shrimp, OR wait if they are cooked already....



drain the pasta



dump it in with broth, (if you are using pre-cooked shrimp, here is where they join the party)



ganish with some parsley and enjoy!



I really liked this but it was sort of challenging to eat for me, because of the long noodles and the broth it was hard to get everything on a spoon. BUT the broth itself was heavenly and I could drink it daily. Next time I might try making it with Orzo or Elbow noodles, something that stays on the spoon a little easier!