Ingredients
For the Soup Base:
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
For the Protein & Noodles:
- 12 oz shrimp, peeled and deveined
- 6 oz rice noodles
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 small carrot, julienned
For Garnish & Toppings:
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1/2 cup bean sprouts
- 1 red chili, thinly sliced (optional for spice)
- Extra lime wedges, for serving
Instructions
Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Stir in red curry paste and cook for another 30 seconds to release its flavors.
Step 2: Build the Broth
Pour in the chicken broth and coconut milk, stirring to combine. Add fish sauce, soy sauce, and brown sugar. Bring to a gentle simmer and let the flavors meld for 5 minutes.
Step 3: Cook the Shrimp & Vegetables
Add sliced mushrooms, bell peppers, and carrots. Simmer for 3-4 minutes until slightly tender. Then, add the shrimp and cook for another 3 minutes, or until they turn pink and opaque.
Step 4: Prepare the Noodles
Meanwhile, cook the rice noodles according to package instructions. Drain and divide them among serving bowls.
Step 5: Assemble & Serve
Ladle the hot soup over the noodles. Stir in fresh lime juice and top with cilantro, green onions, bean sprouts, and sliced red chili. Serve immediately with extra lime wedges.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420
- Sodium: 890mg
- Fat: 18g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g