Description
This Thai Red Curry Noodle Soup with Shrimp is a quick, flavorful, and satisfying meal. Tender shrimp and rice noodles swim in a creamy, aromatic coconut milk broth infused with Thai red curry paste, ginger, garlic, and lime.
Ingredients
Scale
- 20 large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 packet (8oz) Pad Thai rice noodles (or similar rice noodles)
- 2 tablespoons vegetable oil, divided
- 4 cloves garlic, grated or minced
- 1 teaspoon fresh ginger, grated or minced
- 4 cups low-sodium vegetable broth
- 1 can (14 oz/400 ml) full-fat unsweetened coconut milk, stirred well
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon toasted sesame oil
- 3 tablespoons Thai red curry paste (adjust to taste)
- 1 teaspoon brown sugar
- 2 tablespoons fresh lime juice
For Serving & Garnish (Optional):
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh cilantro
- Extra drizzle of toasted sesame oil
- Lime wedges
Instructions
- Cook Shrimp: Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Season the peeled and deveined shrimp with salt and pepper. Add the shrimp to the hot skillet in a single layer. Cook for about 1-2 minutes per side, until pink and cooked through. Remove the cooked shrimp from the skillet and set aside.
- Cook Noodles: Bring a large pot of salted water to a boil. Cook the rice noodles according to package directions until tender (Pad Thai noodles usually require soaking or brief boiling). Drain the noodles well, rinse them under cold running water, drain again thoroughly, and set aside. Rinsing helps prevent sticking.
- Sauté Aromatics: In a separate large pot or Dutch oven, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the grated garlic and grated ginger. Sauté for about 30 seconds, stirring constantly, until fragrant.
- Build Soup Base: Pour in the vegetable broth and coconut milk. Add the soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir well until the red curry paste is dissolved.
- Simmer Soup: Bring the soup base to a boil, then reduce the heat to low and simmer gently for 5 minutes to allow the flavors to meld.
- Combine and Heat: Add the cooked rice noodles and the cooked shrimp to the simmering soup base. Stir gently and heat through for about 2 minutes.
- Serve: Divide the noodles and shrimp among serving bowls. Ladle the hot soup broth over the top. Sprinkle with fresh chives and cilantro. Add an extra drizzle of sesame oil, if desired. Serve immediately with lime wedges on the side.
Notes
- Shrimp: Use peeled and deveined shrimp. Adjust cooking time slightly based on shrimp size. Be careful not to overcook.
- Rice Noodles: Pad Thai style noodles are specified, but other rice noodles (like vermicelli) work too. Cooking them separately and rinsing prevents them from overcooking in the soup and making the broth too starchy.
- Red Curry Paste: Adjust the amount based on your preferred spice level and the brand’s intensity.
- Coconut Milk: Use full-fat, unsweetened canned coconut milk for the best creamy texture. Shake well before opening.
- Fish Sauce: Adds essential umami flavor.
- Flavor Balance: Taste the soup before serving and adjust lime juice (sour), brown sugar (sweet), or fish sauce (salty) if needed.
- Storage: This soup is best enjoyed fresh as the noodles can absorb liquid and soften significantly. Store leftovers in the refrigerator for 1-2 days and reheat gently, potentially adding more broth.