Ingredients
- 16 oz coconut milk
- 32 oz chicken broth
- 2 bell peppers
- 2 cups bok choy
- 2 ½ tbsp Tropical Chili Crunch
- 1 lime, cut into wedges
- 4 servings of Nona Lim Pad Thai Rice Noodles
- 3 green onions
- 2 inches of ginger
- ½ tbsp salt
- 1 lbs shrimp, peeled and deveined
Instructions
- Deseed and slice the bell peppers.
- Chop bok choy into 1 inch pieces
- Mince green onions and ginger in a food processor until finely chopped.
- Add shrimp into the food processor and mince with onions and ginger until paste forms.
- In a large heavy bottomed pot, heat Tropical Chili Crunch, once sizzling, pour in chicken broth.
- Once chicken broth is simmering using two spoons to form shrimp paste into balls and drop into simmering broth, when the shrimp balls float they are ready to eat.
- Once the shrimp paste has all been formed and cooked add bok choy, bell peppers, and coconut milk into the broth.
- Heat Nona Lim Pad Thai Rice Noodles per package instructions.
- Once vegetables are tender, pour the soup over cooked Nona Lim Pad Thai Rice Noodles serve with lime wedges and enjoy.