I totally got this recipe from the latest Weight Watchers Magazine I just couldn’t find the exact one online so here it is: SO GOOD!
Hands on: 15 min// Total Time: 15 mins// Serves: 6
3 cups of unsalted chicken stock
1 (13.5) ounce can of light coconut milk, well shaken
2 TBSP Red Curry Paste (In the ethnic food isle at the grocery store)
1/4 teaspoon salt
1 pound raw peeled and deveined large shrimp (I actually added 1 pound of deveined *cooked* shrimp in medium size because they were on sale and it still worked perfect)
1 (5.3) ounce package pre-cooked pad Thai rice noodles (also in Ethnic food isle)
1/4 cup of fresh basil
1 tablespoon fresh lime juice
slice scallions
- Whisk together the chicken stock, coconut milk, curry paste, and salt in large saucepan. Bring to a boil over high, stirring occasionally. Add shrimp; cover and reduce heat to medium. Cook until the shrimp turn pink about 3 minutes. (Obviously if you do that I did and use the cooked shrimp you don’t have to wait 3 mins).
- Meanwhile, heat the noodles in the microwave according to the package.
- Remove the shrimp mixture from heat, and stir in the noodles, basil, and lime juice. Garnish with basil and lime wedges.
serving size is 1 1/3 cup for 4 POINTS!
