Hi! Today we are reposting this recipe we both totally forgot about which is sad because it’s so good. It’s our Spicy Red Curry and Coconut Noodle Soup with Shrimp. Perfect for days that are just a little overcast and also on days you wish it was raining but isn’t 🙁 Love this one, and I am excited to make this again. Bookmark this one people!
As usual the weather in LA has been really funky, from 80˚F and sunny skies one day to a brisk 60˚F and overcast weather the next. It’s always changing, day by day. Lately I’ve been craving noodles like crazy, specifically of the Asian variety (and nope, not preggos!). So with the combination of fluctuating temps and my weird noodle cravings, I’ve been making a lot of simple noodle soups the past couple of weeks.
Today’s recipe has been one of my favorite weeknight soups to make, that totally hits the spot! It’s a Spicy Red Curry and Coconut Noodle Soup with Shrimp! The title is a bit long yes, but the soup itself only takes about 25-30 minutes to make from start to finish, especially if you’re using a store bought curry paste. The makrut lime leaves in this dish are pretty major and add such a nice, strong and unique flavor to the dish. You can usually find it in some Asian grocery stores, but if not you can substitute with regular lime juice, it won’t really be the same, but will work in a pinch! You can also adjust the spice level by increasing or decreasing the amount of Thai chiles (which are very, very spicy, FYI) you add to the soup.
I hope you all enjoy this cozy noodle soup, loaded with tons and tons of flavor. Enjoy! xx, Jenny
Here are some other curry recipes you might enjoy:
You might also like to peek at our soup recipe collection. We are huge soup fans, so we have a lot of soup recipes like our yummy Corn Chowder, or our Tortellini Soup.
Also check out this post for our Best Soup Recipes!
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Spicy Red Curry and Coconut Noodle Soup with Shrimp
INGREDIENTS
INSTRUCTIONS
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Fill a large pot with water and bring to a boil.
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Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
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Pour oil into a large saucepan and place over medium-high heat.
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Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
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Stir in chicken stock and fish sauce and bring to a boil.
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Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
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Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice).
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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.
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Adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.
Calories: 490kcal Carbohydrates: 12g Protein: 10g Fat: 48g Saturated Fat: 41g Cholesterol: 40mg Sodium: 607mg Potassium: 606mg Fiber: 1g Sugar: 3g Vitamin A: 2347IU Vitamin C: 9mg Calcium: 88mg Iron: 8mg
CUISINE: thai
KEYWORD: asian noodles, best soup recipes, curry
COURSE: dinner
