Ingredients
-
2 cups water
-
⅓ cup light coconut milk, shaken
-
1 tablespoon smooth natural peanut butter
-
½ teaspoon curry powder
-
1 (3 ounce) package ramen-noodle soup mix
-
1 cup frozen peas and carrots mix
-
8 ounces cooked peeled and deveined medium shrimp
-
2 tablespoons chopped fresh cilantro
-
2 lime wedges
Directions
-
Bring water and coconut milk to a boil in a medium saucepan. Whisk in peanut butter, curry powder and half of the seasoning packet (discard the remainder or reserve for another use). Add noodles and peas and carrots; cook until the noodles are tender and the vegetables are heated through, about 3 minutes. Stir in shrimp and heat through. Divide the soup between 2 bowls and top with cilantro and a squeeze of lime juice.
