Description
A rich and aromatic seafood soup featuring a creamy coconut milk base infused with red curry and fresh lime, loaded with tender shrimp and rice noodles.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) full-fat coconut milk
- 4 cups vegetable or shrimp broth
- 2 tbsp red curry paste
- 2 tbsp fish sauce
- 1 tbsp minced ginger
- 3 cloves garlic, minced
- 2 oz rice noodles
- 1 lime, juiced
- Fresh cilantro for garnish
Instructions
- Sauté minced garlic and ginger in a large pot over medium heat for 1 minute.
- Stir in the red curry paste and cook for another minute until fragrant.
- Pour in coconut milk and broth, bringing the mixture to a gentle simmer.
- Stir in fish sauce and a squeeze of lime juice to balance the flavors.
- Add rice noodles and simmer until tender (approx 3-5 minutes).
- Add shrimp to the pot and cook for 3-5 minutes until they turn pink and opaque.
- Remove from heat, stir in remaining lime juice, and garnish with fresh cilantro.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Thai-inspired