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Red Curry Shrimp & Noodle Soup

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A warm and flavorful soup made with tender shrimp, soft rice noodles, creamy coconut milk, and bold red curry paste. Fresh herbs and lime juice brighten the rich broth, creating a comforting and satisfying meal.

Ingredients

  • 1 pound shrimp, peeled and deveined
  • 6 ounces rice noodles
  • 2 tablespoons red curry paste
  • 1 can (13.5 ounces) coconut milk
  • 4 cups chicken broth or vegetable broth
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small onion, chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil or sesame oil
  • 1/4 cup fresh cilantro, chopped
  • 2 green onions, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Heat the oil in a large pot over medium heat.
  2. Add the chopped onion and sauté for 4 to 5 minutes until softened.
  3. Stir in the garlic and ginger and cook for 1 minute until fragrant.
  4. Add the red curry paste and cook for another minute, stirring constantly to deepen the flavor.
  5. Pour in the broth and coconut milk, stirring until smooth and combined.
  6. Bring the soup to a gentle simmer and add the rice noodles.
  7. Cook the noodles according to package directions until nearly tender.
  8. Add the shrimp and cook for 3 to 5 minutes until pink and fully cooked.
  9. Stir in the lime juice, salt, and black pepper.
  10. Serve the soup warm, topped with fresh cilantro and sliced green onions.

Notes

  • Add mushrooms, spinach, or bell peppers for extra vegetables.
  • Use chili flakes or fresh sliced chilies for more heat.
  • Chicken or tofu can be substituted for shrimp.
  • Store leftovers in the refrigerator for up to 3 days.
  • Add extra broth or coconut milk when reheating since noodles absorb liquid over time.
  • Rice noodles, ramen noodles, or thin egg noodles all work well in this soup.
  • For best texture, store noodles separately if preparing ahead.

Nutrition

Find it online: https://cookedbymaya.com/red-curry-shrimp-noodle-soup/