Vietnamese Gluten-Free Shrimp & Coconut Noodle Bowl with Lemongrass Aroma

Allergens

Shellfish (shrimp)

Ingredients

• 12 oz gluten
• free rice noodles
• 1 lb large shrimp, peeled and deveined
• 1 cup coconut milk
• 2 cups chicken broth (gluten
• free)
• 4 stalks lemongrass, bruised
• 3 cloves garlic, minced
• 1 small red chili, thinly sliced
• 1 small yellow onion, thinly sliced
• 1 cup bean sprouts
• 1/2 cup cilantro leaves, chopped
• 1/2 cup scallions, chopped
• 1 lime, juiced
• Salt and pepper, to taste

Instructions

1. In a large pot, bring water to a boil and cook the gluten free rice noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
2. In another pot, combine coconut milk, chicken broth, and lemongrass stalks. Bring to a simmer and cook for 15 minutes. Remove the lemongrass stalks and discard.
3. Season shrimp with salt and pepper, then add them to the coconut milk mixture. Cook until they turn pink, about 2 3 minutes. Remove from heat.
4. In a large serving bowl, combine the cooked rice noodles, cooked shrimp, garlic, red chili, yellow onion, bean sprouts, cilantro leaves, and scallions. Pour the coconut milk mixture over the noodles and mix well.
5. Drizzle with lime juice and adjust seasoning as needed. Serve immediately.

Chef’s Insight

To enhance the aroma, add a few more stalks of lemongrass while cooking the coconut milk mixture.

Notes

Adjust the spiciness level by adding more or less red chili to taste.