Coconut Curry Soba with Grilled Shrimp

Noodles, shrimp, and curry... yum! A light and easy meal that is full of flavour. 



For the sauce: 

  • Naam Coconut Curry - a great sauce from a Vancouver based restaurant

For the noodles & shrimp: 

  • 1 package of soba noodles (about a quarter sized handful of dried noodles per person) 
  • 1 package frozen shrimp
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp coconut oil
  • 1 shallot, thinly sliced
  • 2 cloves garlic, chopped
  • ~1 tbsp ginger, chopped
  • 4-6 brown crimini mushrooms, finely chopped
  • Serrano chili pepper, chopped - use as much or as little as your tongue can handle!
  • 1 avocado
  • Juice from one lime


  1. Begin by thawing shrimp in a bowl of lukewarm water.
  2. Warm coconut oil in a pan on medium heat. 
  3. Fill a pot with water, and bring to a boil. 
  4. Add garlic, ginger, mushrooms, Serrano pepper, and shallots into pan and grill for 5 minutes. 
  5. Add soba noodles to boiling water and cook for 5 minutes, stirring occasionally. When noodles are tender, drain in colander, rinse well with cool water, and set aside. 
  6. Add desired amount of sauce, salt & pepper, lime juice, and thawed shrimp to the vegetables. Turn pan down to medium-low heat. Cook for 5 minutes, stirring occasionally. 
  7. Put soba into bowl, and add sauce & vegetables. Garnish with sliced avocado and fresh cut Serrano pepper if desired.