A fragrant, creamy soup with a bright lime finish and succulent shrimp.
Cook the rice noodles according to package instructions and set aside.
Heat the coconut milk with grated ginger and a splash of water in a pot.
Add the shrimp and simmer for 3 minutes until cooked through.
Season to taste with lime juice.
Divide the noodles into bowls and pour the hot soup over them.
Replace shrimp with mushrooms or fried tofu.
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