Thai Curry Soup with Shrimp

1 lb. peeled, deveined med. shrimp

1 (12 oz can) evaporated fat-free milk

1 cup light coconut milk

1 cup water (I have also used chicken broth)

2 Tbsp. red curry paste

2 Tbsp. fish sauce

1/2 Tbsp. Sriracha sauce (or to taste, for spiciness)

1 tsp. ginger (I like the one in the tube you can find in the produce section)

1-9 oz package frozen French style green beans

3 oz. rice noodles

1. Combine the evaporated milk, coconut milk, water and next 4 ingredients in a soup pot or Dutch oven set over medium heat. Bring to a simmer. 

2. Add the green beans and rice noodles and bring back to a simmer. Adjust the heat and simmer gently, stirring occasionally until the noodles and green beans are tender, 8-10 min.

3. Stir in the shrimp and continue cooking until heated through, about 3 minutes more.