Spicy Red Curry Noodle Soup with Shrimp

Ingredients

• 1 tbsp vegetable oil
• 3 tbsp red curry paste
• 13.5 oz coconut milk
• 4 cups vegetable or chicken stock
• 2 tbsp Thai fish sauce
• 1 tbsp palm sugar or brown sugar
• 1 lb shrimp, peeled and deveined
• 12 oz fresh rice noodles
• 2 tbsp fresh lime juice
• 2 whole Thai red chilies, sliced
• ½ cup fresh Thai basil
• ¼ cup fresh cilantro
• 2 whole green onions, sliced
• 2 whole lime wedges

Instructions

1. 1

   Heat 1 tablespoon oil in a large pot over medium-high heat until shimmering, about 1 minute. Add the red curry paste and cook, stirring constantly, for 1-2 minutes until fragrant and the oil begins to separate from the paste.

2. 2

   Pour in the coconut milk slowly while stirring to combine with the curry paste, creating a smooth base. Continue stirring for another minute, scraping the bottom to prevent sticking.

3. 3

   Add the stock, fish sauce, and sugar, stirring well to combine. Bring the broth to a gentle simmer over medium heat, then reduce heat to maintain a low simmer for 5 minutes to allow flavors to meld.

4. 4

   While the broth simmers, prepare a separate pot of water and bring to a boil. Add the rice noodles and cook according to package directions until just tender, usually 2-3 minutes; drain and set aside.

5. 5

   Increase the broth heat to medium and add the shrimp in a single layer. Simmer for 3-4 minutes, stirring occasionally, until the shrimp turn pink and are just cooked through—do not overcook or they will toughen.

6. 6

   Remove the pot from heat and stir in the fresh lime juice, tasting and adjusting seasoning with more fish sauce or lime as desired. The broth should balance heat, sweetness, and sourness.

7. 7

   Divide the cooked noodles evenly among four bowls. Carefully ladle the shrimp curry broth over the noodles, distributing the shrimp evenly so each bowl gets 4 ounces of shrimp.

8. 8

   Garnish each bowl generously with sliced Thai basil, cilantro, green onions, and fresh red chilies. Serve immediately with lime wedges on the side for squeezing at the table.

Tools you’ll need

• Large pot
• Separate pot for noodles
• Wooden spoon or spatula
• Ladle
• Four serving bowls

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