Easy Curry Noodle Soup with Shrimp & Kale (Allergy Friendly!)

An allergy-friendly meal that the whole family will enjoy.

Ingreadient

• 3 cloves garlic
• 2 inches fresh ginger (peeled and trimmed)
• 2 tablespoons red curry paste
• 2 tablespoons warm water
• 2 tablespoons coconut oil ( (melted))
• 4 cups chicken broth (can sub veggie broth)
• 2 15-ounce cans coconut milk
• 1 cup water
• 8 ounces whole-grain ramen noodles ( brown rice ramen noodles or brown rice thin stick noodles)
• 1/2 pound shrimp (peeled)
• 1/2 bunch kale
• salt and pepper (to taste)
• fresh cilantro
• fresh basil
• green onions
• hot peppers

Step by step

1. Puree the garlic, ginger, red curry paste, and 2 tablespoons warm water together in a food processor or blender. Drizzle in the coconut oil and puree until smooth, scraping the sides of the bowl as necessary.
2. Transfer mixture to a large pot and cook over medium heat. Stir and cook until the mixture becomes fragrant, 1 to 2 minutes.
3. Add the broth, coconut milk, and 1 cup water to the pot. Whisk together and bring to a boil. Add in the noodles, shrimp, and kale and lightly boil until the shrimp is cooked all the way through, 4 to 6 minutes.
4. Season with salt and pepper, to taste (you may not need any salt depending on what broth you used). Ladle into bowls, garnish with optional toppings, and serve.