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     Title: Singapore Noodle Soup
Categories: Seafood, Herbs, Citrus, Pasta, Curry
     Yield: 6 servings

    32 oz Seafood stock
13 2/3 oz Can coconut milk
     2 tb Fresh gingerroot; grated
     2 tb Massaman or red curry paste
     1 tb Fish or soy sauce
     3 ts Lime zest; grated
     2 ts Brown sugar
     2 c  Frozen stir-fry vegetable
          - blend
     1 sm Red bell pepper; chopped
 1 1/2 lb Uncooked U-30 shrimp; peeled
          - deveined
     8 oz Refrigerated angel hair
          - pasta
     2 tb Lime juice
     2 tb Fresh basil; chopped

 In a large saucepan, combine first 7 ingredients. Bring
 to a boil. Reduce heat; simmer, uncovered, 15 minutes.

 Stir in frozen vegetables and chopped red pepper. Return
 to a boil. Add shrimp and pasta. Cook until shrimp turn
 pink and pasta is tender, 4-5 minutes. Stir in lime
 juice and basil. If desired, garnish with additional
 basil leaves.

 Recipe by Loanne Chiu, Fort Worth, Texas

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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