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Thai Coconut Curry With Shrimp Instant Noodles

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Makes: 4 servings adjust
This pot of noodles with Thai coconut curry and fresh shrimp can be made ahead and taken to work. Just add boiling water and seal it up for two minutes.



  • 8 teaspoons Chicken Better Than Bouillon
  • 4 teaspoons Brown Sugar, optional
  • 8 teaspoons Thai Red Curry Paste
  • 4 teaspoons Garlic Chili Sauce
  • 4 teaspoons Sambal Oelek, chili paste
  • 4 teaspoons Fish Sauce
  • 1 cup Coconut Milk
  • 12 ounces Shrimp, cooked
  • 1 cup Mushrooms, thinly sliced
  • 2 packages Tofu Shirataki Noodles

Step 1

Divide chicken base, sugar (if using), curry paste, garlic chili sauce, Sambal Oelek, fish sauce, shrimp, mushrooms, coconut milk, and noodles between 4 resealable containers.

Step 2

When ready to serve, add boiling water to the top of the jar. Seal container and let sit 2 minutes.
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