Thai Shrimp Ramen for 2

I'm keeping this 'Recipes for 2' train cruisin', and today I am sharing with you my spiced-up version of ramen. On a recent Costco run, we discovered these organic millet and brown rice ramen noodles and decided that we just had to try them out. I have been loving using red curry paste in recipes lately, so this time was no different. Today's ramen recipe is pad thai-coconut curry soup hybrid love child. Peanut butter and coconut milk make for a creamy base and the curry and paprika give it a real kick. Top it off with some chopped peanuts for a bit of a crunch and you are in business my friends! Perfect for date night in with your honey. 

Thai Shrimp Ramen

Ingredients:

• 2 packages ramen (discard or keep seasoning packets for another use)
• 2 tbsp. oil
• 2 garlic cloves, minced
• 1 red bell pepper, cored and thinly sliced
• 1/2 medium onion, halved then thinly sliced
• 2 tbsp. thai red curry paste
• 1 tsp. paprika
• 1/2 tsp. ground ginger
• 1/2 can coconut milk
• 2 cups broth
• 2 tsp. sesame oil
• 2 tbsp. coconut aminos (or soy sauce)
• 1/4 cup creamy peanut butter
• 1 lime, juiced
• 1/2 lb. raw wild caught shrimp, peeled and deveined, chopped in half or thirds if extra large
• chopped peanuts for garnish
• chopped cilantro for garnish

In a large soup pot, heat the oil over medium heat. Add in the garlic, bell pepper, and onions. Saute until softened about 5 minutes. Add in the curry paste, paprika, and ginger. Stir to coat the veggies. In a small bowl, whisk together the peanut butter and half of the broth until well incorporated.

Increase heat to high and add in the coconut milk, broth mixture, remaining broth, sesame oil, coconut aminos, and lime juice. Bring the soup to a boil and then add in the ramen noodles. Cook for about 6 minutes before adding in the shrimp. 

Cook for another 2 minutes until the noodles are soft and the shrimp is cooked through. Serve hot and garnish with chopped peanuts and cilantro.