Spicy Shrimp Soup W/ Bok Choy

Ingredients

1 package of white flat rice noodles, (My pack was labeled" My Tho Noodle")

3 tablespoons sesame oil

1 inch piece of ginger, finely chopped

3 cloves garlic, finely chopped

1 onion, thinly sliced

1 tablespoon curry paste

1 bunch of bok choy, cleaned and chopped

1 quart chicken stock

3 teaspoons fish sauce

2 teaspoons soy sauce

1 pound of shrimp

1 lemon or lime, juiced

salt and pepper to taste

cilantro (optional), chopped for garnish

Preparation

Boil the noodles in salted water for approximately 4-5 minutes. Drain and set aside. You may toss the noodles with a little sesame oil to keep them from sticking.

In a pan, saute ginger, onion, and garlic until onion is soft. Add curry paste and saute for 1 more minute. Add bok choy and cook for 1-2 more minutes.

Add chicken stock, fish sauce, and soy sauce. Stir and bring to a boil, reduce to a simmer. Let the soup simmer for about 5 minutes.

Take the soup off the heat and add shrimp. The shrimp should be fully cooked in about 3-4 minutes. Add lemon/lime juice and adjust seasoning. Add salt and pepper if needed.

Add cilantro. Serve with reserved rice noodles and a small spoonful of Sweet Thai Chili Sauce.