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Red Curry Noodle Soup with Shrimp
Recipes
Red Curry Noodle Soup with Shrimp
6 servings
45 minutes total

Ingredients

  • 1 medium yellow onion
  • 1 medium red bell pepper
  • 1-inch piece fresh ginger
  • 4 cloves garlic
  • 0.5 oz fresh mint, divided
  • 0.5 oz fresh basil, divided
  • ½ bunch fresh cilantro, divided
  • 3 limes, for zest/juice/wedges
  • 1 medium, fresh jalapeño pepper
  • 6 oz vermicelli rice noodles
  • 1 tablespoon sesame oil
  • 2 tablespoons coconut (or vegetable) oil
  • ½ teaspoon crushed red pepper
  • ¼ cup red curry paste
  • 4 cups chicken broth (or stock)
  • 1 (13.6 oz) can unsweetened coconut milk
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 ½ lb peeled/deveined large shrimp
  • Fish sauce (optional for serving)

Steps

    1. Bring water to a boil in 4-quart stockpot for noodles. Cut onion and bell pepper into ½-inch cubes. Peel ginger; chop ginger and garlic coarsely. Chop mint, basil, and cilantro coarsely (½ cup each). Zest all 3 limes (1 tablespoon), then juice 1 lime (1 tablespoon) and cut remaining 2 limes into wedges. Slice jalapeño into thin rings.
    2. Soak noodles following package instructions; drain well. Place in bowl, drizzle with sesame oil, and toss to coat. Divide noodles among 6 serving bowls and set aside. Wipe out pot.
    3. Return pot to heat on medium-high. Place coconut oil in pot, then add onions, bell peppers, garlic, ginger, and crushed red pepper. Cook 3–4 minutes, stirring occasionally, until vegetables begin to soften. Stir in curry paste. Cook and stir 1 minute.
    4. Stir in broth, coconut milk, sugar, and soy sauce. Bring to a boil, then reduce heat to medium. Simmer 10 minutes.
    5. Stir in shrimp, lime zest, lime juice, and ¼ cup each mint, basil, and cilantro. Simmer 3–5 minutes, stirring gently, until shrimp are pink and opaque. Divide soup evenly over noodles. Sprinkle with remaining ¼ cup each mint, basil, and cilantro. Drizzle lightly with fish sauce, if using; top with jalapeños and serve with lime wedges.

Amount per ⅙ recipe serving: Calories 420, Total Fat 21g, Sat Fat 14g, Trans Fat 0g, Chol 120mg, Sodium 1860mg, Total Carb 38g, Fiber 2g, Total Sugar 8g, (Incl. 4g Added Sugars), Protein 24g, Vitamin D 0%, Calc 8%, Iron 20%, Potassium 6%