Start by boiling a large pot of water. Once boiling, drop in 2 packs of instant ramen. Once cooked, strain off the ramen, make sure to reserve ½ cup of noodle water for the sauce. Set your cooked ramen and reserve water off to the side.
Into the same pot set over medium heat, add in 1 tbsp of olive oil. Once heated, toss in 1 yellow onion thinly sliced, 2 tbsp of minced garlic and about 3 large cloves of minced garlic. Let that cook down for 2-3 min.
Next add in 1 small jars worth of green curry paste (½ cup). Bloom the curry paste in the pan for about 2-3 min. Your kitchen should smell incredible right about now.
Once your curry paste has bloomed, toss in your chopped broccoli and sliced red onion along with 1 cup of edamame. Give it a short saute in the pan for about 2-3 min.
Add in 1 can of coconut milk, 1 tbsp of soy sauce and 1⁄2 cup of your reserved noodle water. Give it a mix and bring to a light simmer. Once it's starting to bubble, drop in 12 medium sized shrimp. Let them poach in the broth for 4-5 min or until pink.
Once your shrimp is cooked, add in your cooked ramen noodles and mix to coat all your noodles in the sauce. Give it a taste and season with kosher salt.
Serve up a bowl of green curry shrimp noodles and garnish with fresh cilantro and a few lime wedges.
