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Thai Red Curry Shrimp Soup
Recipe Intro From dianemorrisey

This recipe is featured in our Weekly Meal Planner Email Newsletter. Sign up for the meal plan here to have 6 great dinner recipes and a fun weekend bonus (along with a full shopping list) delivered to your inbox every Sunday!

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

Prep time 10mins
Cook time 30mins
Yield: Serves or Makes 3-4
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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.