Spicy Red Curry and Coconut Noodle Soup with Shrimp
User Reviews
5
Spicy Red Curry and Coconut Noodle Soup with Shrimp
Description
The recipe starts by soaking flat rice noodles until just tender. Aromatics including minced shallots, garlic, ginger, and split Thai chiles are sautéed in oil until fragrant. Red curry paste is added to build heat and depth, followed by chicken stock and fish sauce to develop savory complexity. Coconut milk is stirred in to lend creaminess, and kaffir lime leaves or lime juice adds a fresh citrus note.
When the broth simmers, peeled and deveined shrimp are gently poached until just cooked. The softened noodles then join the pot to absorb flavors. Seasoning is adjusted with salt and pepper. The soup is finished with garnishes like cilantro leaves, lime zest, thinly sliced red onion, and lime wedges, which bring brightness and contrast.
This soup delicately balances spicy, creamy, and tangy elements, making it rich yet refreshing. It is a warming meal that can be served alone or alongside simple accompaniments, emphasizing fresh herbs and lively flavors from the curry and lime.
Ingredients
- 8 ounces flat rice noodles medium width, same as used for Pad Thai
- 2 tablespoons extra virgin olive oil or coconut oil
- 3 tablespoons shallot minced
- 3 garlic cloves, minced
- 2 teaspoons ginger minced
- 2 Thai chiles split in half lengthwise
- ¼ cup red curry paste plus 1 tablespoon
- 1 ¼ cups chicken stock
- 1 tablespoon fish sauce
- 30 ounces coconut milk 2 cans
- 3 kaffir lime leaves or the juice of 2 limes
- 10 large Shrimp peeled and deveined with tails intact
- salt to taste
- black pepper to taste
garnish
- cilantro leaves
- lime zest
- red onion thinly sliced
- lime wedges
Instructions
- Fill a large pot with water and bring to a boil.
- Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
- Pour oil into a large saucepan and place over medium-high heat.
- Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
- Stir in chicken stock and fish sauce and bring to a boil.
- Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
- Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice).
- Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chile halves if you wish.
- Adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 12g | 4% |
| Protein | 10g | 20% |
| Fat | 48g | 74% |
| Saturated Fat | 41g | 205% |
| Cholesterol | 40mg | 13% |
| Sodium | 607mg | 25% |
| Potassium | 606mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2347IU | 47% |
| Vitamin C | 9mg | 10% |
| Calcium | 88mg | 9% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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