20-Min Khao Soi Shrimp
Thai curry noodles with crispy shrimp, coconut broth, and a hit of lime. One skillet, zero stress — ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 35g
quickcomfortthaidairy-freegluten-freeshrimpcrispytender
Ingredients
- 8 oz egg noodles (or crispy chow mein noodles)
- 1 lb shrimp, peeled and deveined
- 3 tbsp red curry paste
- 1 can (13.5 oz) coconut milk
- ½ cup shrimp or chicken broth
- 1 whole lime (juiced)
- ¼ cup fresh cilantro or Thai basil (chopped)
Instructions
- 1
Boil noodles in salted water until al dente, ~8 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium-high. Sear shrimp 90 seconds per side until edges turn pink.
- 3
Push shrimp to the side. Stir curry paste into the pan for 30 seconds until fragrant.
- 4
Pour coconut milk and broth in. Bring to a simmer and cook 3 minutes, stirring gently.
- 5
Add noodles and cooked shrimp back. Squeeze lime juice over top and toss to coat.
- 6
Serve hot, garnished with cilantro or Thai basil.
Tools you’ll need
- large skillet (12-inch)
- pot for boiling noodles
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
