20-Min Khao Soi Shrimp with Crispy Noodles
Silky coconut curry broth with tender shrimp and rice noodles, topped with fried noodle crunch. One skillet, one broth-paste shortcut, ready in 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 12 oz shrimp, peeled and deveined
- 3 tbsp red curry paste (Thai Kitchen or similar jarred)
- 1 can (13.5 oz) coconut milk, full-fat canned
- 4 oz rice noodles, dried, divided
- 1 medium shallot, thinly sliced
- 1 whole lime
- 1 tbsp fish sauce
Instructions
- 1
Boil a large pot of salted water. Add 2 oz of the rice noodles and cook until tender, about 4 minutes. Drain and set aside.
- 2
Heat 2 tbsp oil in a large skillet over medium. Add the remaining 2 oz noodles and fry, stirring, until golden and crispy, about 3 minutes. Transfer to a paper towel and crumble.
- 3
In the same skillet, add curry paste and cook, stirring constantly, for 1 minute until fragrant.
- 4
Pour in coconut milk and 0.5 cup water, stirring to combine. Bring to a gentle simmer over medium heat.
- 5
Add shrimp and sliced shallot. Simmer for 3 minutes until shrimp are pink and cooked through.
- 6
Stir in fish sauce. Squeeze lime juice over the top. Divide boiled noodles between bowls, pour curry and shrimp over, and top with crispy noodles and lime wedge.
Tools you’ll need
- large pot
- large skillet (12-inch)
- wooden spoon
- paper towels
- two bowls
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