This recipe comes from the May 2016 Better Homes and Gardens magazine, and it’s such an outstanding and easy dinner, I’ve made it twice already! There are two things I changed: I do not put the lime zest in, but I do squeeze in the juice from the lime, and I do not put in the fish sauce. Sandy put together a beautiful grapefruit and avocado salad which was a perfect compliment to this spicy dish. Enjoy!

2 Tbsp. peanut or canola oil (I use peanut)

2 shallots, sliced

1 lime

3 garlic cloves, minced

2 tsp. grated fresh ginger

1 to 2 Tbsp. red curry paste

4 cups reduced-sodium chicken broth or vegetable broth

2 Tbsp. fish sauce

1 lb. fresh or frozen medium shrimp in shells, peeled and deveined (I use fresh)

8 oz. rice vermicelli noodles (don’t forget to soaked them for 2 minutes in room temp. water before adding)

1   13 1/2-14-oz. can unsweetened coconut milk

fresh basil leaves and lime wedges

Heat oil in Dutch oven over medium heat. Add shallots; cook and stir about 5 minutes or until crisp and browned. Remove shallots, set aside. Using vegetable peeler, remove zest from lime in strips; cut lime in half. Add garlic, ginger and curry paste to Dutch oven; cook and stir 1 minute. Add broth, fish sauce and 2 cups water. Squeeze lime into broth; add strips of zest. Bring to boiling.

Stir in shrimp and noodles. Return to boiling; reduce heat. Cook 3-4 minutes or just until shrimp turn opaque. Stir in coconut milk; heat through. Remove lime zest. Top bowls with shallots and basil; serve with lime wedges. Makes 6 servings.