Thai Coconut Curry With Shrimp Instant Noodles

Ingredients:

8 teaspoons chicken base

4 teaspoons brown sugar

4 teaspoons red curry paste (see note above)

1/2 teaspoon chili-garlic sauce (more or less to taste)

4 teaspoons fish sauce

16 to 20 to 30 medium cooked shrimp

1 cup thinly sliced button or shiitake mushrooms

1 cup coconut milk

4 small nests rice noodles or pre-cooked ramen or Italian pasta (see note above)

1 cup thinly sliced scallions

1 lime, cut into 4 wedges

Directions:

In a medium sized bowl add chicken base, curry paste, sugar, chili-garlic sauce, shrimp, fish sauce, mushrooms, coconut milk. Whisk away!

Put the noodles in 4 resealable glass jars. (I put them in dry, it took a little longer for them to soften even when adding boiling water so you may want to boil some water and soften them up before you put them in the jar!)Divide scallions and lime wedges between 4 small zipper-lock bags and seal bags (You can refrigerate for up to 4 days.) 

When ready to serve add boiling water to the top of the jar. Seal jar and let sit 2 minutes. Open jar, stir in scallions, squeeze with lime, and serve!

I found this recipe on SeriousEats.com!I wanted to make this awesome to go lunch to take to work. I added a lot more mushrooms and shrimp then the recipe calls for because, well I love shrimp! and I wanted to bulk it up a little but more! I think next time I make this I will add some more chili-garlic sauce. But since this was the first time I was tentative with my spiciness! So have fun when you make this and let me know what you add or change to this! Maybe bamboo shoots? This will be be a fun recipe to build on!