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Asian Fusion Lemongrass Bowl

September 5, 2017

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.




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






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