Quick Khao Soi Shrimp
A streamlined Thai curry noodle soup with tender shrimp, bright coconut broth, and crispy noodle topping—ready in 25 minutes using one pot and store-bought curry paste.
- Total time
- 25 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ pound shrimp, peeled and deveined
- 3 tablespoons red curry paste (Thai)
- 1 can coconut milk (13.5-oz can)
- 1.5 cups chicken or vegetable broth
- 4 ounces rice noodles (thin, 1/8-inch)
- 1.5 tablespoons fish sauce
- 1 whole lime
Instructions
- 1
Fill a medium pot with water and bring it to a rolling boil over high heat, about 8 minutes. You'll see large bubbles breaking the surface constantly.
- 2
Add the rice noodles to the boiling water and stir gently with a wooden spoon to separate them. Cook until they are soft and bend easily, about 4 minutes.
- 3
Pour the noodles into a colander (a bowl with small holes) and rinse them under cold running water until they feel cool, about 30 seconds. Set the drained noodles on a clean plate.
- 4
Cut the lime in half crosswise. Squeeze one half into a small bowl and set aside; keep the other half for garnish.
- 5
Pour the coconut milk into the same pot you used for noodles (no need to wash it). Set the heat to medium and stir with a wooden spoon until the milk is smooth and warm, about 1 minute.
- 6
Add the red curry paste to the warm coconut milk and stir constantly for 90 seconds until the paste breaks apart and the mixture smells fragrant and strong.
- 7
Pour in the broth and stir once. Increase heat to medium-high and wait until small bubbles appear around the edges and the surface shivers, about 3 minutes.
- 8
Add the shrimp and stir them into the broth with a wooden spoon. Cook until the shrimp turn from gray to bright pink and feel firm when pressed gently, about 3 minutes.
- 9
Stir in the fish sauce. Taste the broth by sipping a small spoonful, then squeeze the lime juice into the pot and stir once.
- 10
Divide the drained noodles between two deep bowls, using about 2 ounces (one handful) per bowl.
- 11
Ladle the broth and shrimp over the noodles, pouring until each bowl is about three-quarters full.
Tools you’ll need
- medium pot
- wooden spoon
- colander
- small bowl
- cutting board
- chef's knife
- two deep bowls
- ladle
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