Ingredients: 

• ½ (12-ounce) package Food Club® Extra Wide Egg Noodles

• 1½ tablespoons Food Club® Vegetable Oil

• 1 pound Brookshire Brothers Raw 21-25 Count Tail-Off Peeled and Deveined Shrimp, thawed if   

•   necessary

• 3 garlic cloves, minced

• 1 tablespoon peeled and grated fresh ginger

• 1 tablespoon red curry paste

• 1 can (13.5 fluid ounces) Food Club® Unsweetened Coconut Milk

• 2 cups vegetable broth

• 1 tablespoon fish sauce

• 1 lime, cut into 4 wedges

• Fresh cilantro and/or thinly sliced jalapeño pepper for garnish (optional)

Directions:

1.      Prepare noodles as label directs; drain and return to saucepot. Add ½ tablespoon oil and toss; cover to keep warm.

2.      In medium saucepot, heat remaining 1 tablespoon oil over medium-high heat. Add shrimp and cook 2 minutes or until lightly browned, turning once; transfer to plate. Add garlic and ginger; cook 30 seconds or until fragrant, stirring frequently. Add curry paste; cook 30 seconds, whisking constantly. Whisk in milk, broth and fish sauce; heat to a simmer. Reduce heat to medium; add shrimp and cook 3 minutes or until internal temperature of shrimp reaches 145°, stirring occasionally. Add noodles. Makes about 9½ cups.

3.    Serve soup with lime wedges garnished with cilantro, pepper and/or jalapeño, if desired.