INGREDIENTS
3 cans
chicken broth (411 g each can)
2
chicken breasts
1/2 lb
shrimp, peeled and deveined
2 cans
coconut milk (400 ml each can)
3 cloves
garlic, minced
3 tbsp
(45 mL)
red curry paste
1 tbsp
(15 mL)
fish sauce
4
ramen noodle squares
1
lime, cut into wedges
Thai basil leaves
Thai chili peppers, chopped
Green onions, chopped
Cilantro, chopped