Thai Red Curry Shrimp Soup

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"One year ago, our oldest daughter moved to Thailand to teach English to young children. The plan was originally for her to stay 6 months. Well that got extended to a year and a couple months ago, she signed on for 1 more school year. This past week she began teaching in her second school year in Bangkok and all I can say is those children are so lucky to have my girl as their teacher❤️ Marcelle is loving her Thai adventure and as a vegetarian is loving the food of Thailand. Every once in a while I make a Thai dish to feel close to my girl. And even though it’s not the same as having her close, it’s still a connection that makes me smile 😊"
-- @dianemorrisey

Recipe Intro From dianemorrisey

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  • Recipe Card
Prep time 10mins
Cook time 30mins
Serves or Makes: 3-4

Recipe Card

ingredients

  • 8-10 ounces thin rice noodles, or vietnamese cellophane noodles also called glass noodles or bean threads
  • 2 tablespoons sesame oil
  • 2 pounds shrimp, peeled and deveined
  • Salt
  • Black pepper
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 red bell pepper, chopped
  • 2 tablespoons ginger, freshly grated
  • 3 tablespoons red curry paste
  • 3 cups chicken stock
  • 1 (13.5 ounce) can unsweetened coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 lime, juiced
  • 1/4 cup freshly chopped cilantro
  • Sesame seeds

Method

  • Step 1

    Bring a pot of water to a boil. Add the noodles and stir. Shut off the heat and the noodles should be done in 4 minutes. Drain in a colander and rinse with cold water. Drizzle with sesame oil and stir. Set aside.

  • Step 2

    Season shrimp with salt and pepper. In large pot, heat olive oil over medium heat. Add shrimp and cook until pink, about 2-3 minutes; remove from pot and set aside.

  • Step 3

    Add onion, garlic, bell pepper and ginger. Cook until tender, about 3-4 minutes. Whisk in curry paste until combined, about 1 minute. Gradually whisk in chicken stock, coconut milk, fish sauce and brown sugar and cook fully until incorporated. Bring to a boil; reduce heat and simmer about 8-10 minutes.

  • Step 4

    Stir in noodles , shrimp, lime juice and cilantro. Garnish with sesame seeds and limes.