Coconut Curry Noodles with Shrimp and Napa Cabbage

Ingredients

• 2 tablespoons canola oil
• 1 bunch scallions, thinly sliced, some green parts reserved for serving
• ¼ cup (85 g) Thai red curry paste
• 1 tablespoon peeled and grated fresh ginger
• 2 cups (480 ml) chicken stock or vegetable stock
• 2 (13.66-ounce / 403-ml) cans light coconut milk, shaken
• 2 tablespoons Asian fish sauce
• 1 small head napa cabbage (about 1 pound / 455 g), finely shredded (about 6 cups)
• Kosher salt
• 8 ounces (225 g) rice noodles
• 1 pound (455 g) medium shrimp, peeled and deveined, tails removed
• 2 tablespoons fresh lime juice, plus wedges for serving
• Sliced fresh red chiles, for serving

Instructions

1. Bring a large pot of water to a boil.
2. While the water heats, warm the canola oil in a separate large pot over medium heat. Add the scallions, curry paste, and ginger. Cook, stirring often, until the scallions are tender, 4 to 6 minutes.
3. Add the stock, coconut milk, and fish sauce and bring to a boil. Stir in the napa cabbage and return to a boil.
4. Salt the pot of boiling water and add the rice noodles. Cook according to the package directions, about 4 minutes, then drain.
5. Add the shrimp to the coconut-cabbage mixture, reduce to a simmer, and cook until the shrimp are opaque throughout, 1 to 2 minutes. Stir in the lime juice.
6. Divide the rice noodles among four bowls and ladle the curry, shrimp, and cabbage over them. Serve with lime wedges, sliced red chiles, and the reserved scallion greens.