Asian Fusion Lemongrass Bowl


1 lb shrimp

2 tablespoons lemongrass paste

1 teaspoon Thai green curry paste

¼ teaspoon Sandra’s Spice

¼ teaspoon oregano

¼ teaspoon coriander

1 teaspoon minced garlic

¼ teaspoon fresh ginger finely chopped

2 cups Thai ginger broth

1 ½ cups vegetable broth

¼ cup lime juice

1 packet miracle noodles

1 fennel bulb finely chopped

1 cup mushrooms sliced

3 scallions chopped

½ cup carrots diced

½ cup bean sprouts

¼ cup sweet peppers sliced

¼ cup cilantro roughly chopped

salt and pepper to taste

In a small dish add lemongrass paste, Thai green curry paste, Sandra’s Spice, oregano, coriander, garlic, ginger, teaspoon organic canola oil and mix. In a sauté pan over medium/low heat, lightly coat with organic canola oil. Add shrimp, spice blend and stir. When the shrimp are pink on one side turn and continue cooking approximately 2 minutes.

In a medium saucepan over medium heat add vegetable broth, Thai ginger broth, noodles, mushrooms, fennel and scallions. Let simmer for 2 minutes.

In a serving bowl add shrimp, broth and top with carrots, beans sprouts, peppers and cilantro.

Note:

When using miracle noodles rinse well, drain and dry with kitchen paper before adding to any dish.


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