One Pot Thai Red Curry Noodle Soup
Published: January 1, 2024
Image info
Ingredients
Soup Base
0.5 lb jumbo shrimp, with head
4 cups water
Soup
0.5 cup brown mushrooms , chopped
3 cloves garlic , minced
1 teaspoon ginger , grated
1 tablespoon fish sauce
2 teaspoons brown sugar
3 tablespoons red curry paste
1 can coconut milk (400 ml can)
1 tablespoon lime juice , freshly squeezed
1 teaspoon ground black pepper , optional
250 grams thin rice vermicelli noodles
Garnish
0.5 cup bean sprouts
1 piece baby bok choy
0.5 cup fresh cilantro , chopped
Directions
- Prepare the soup base by removing the heads and shells of the jumbo shrimp and deveining them. Boil water in a pot over medium-high heat, then add the shrimp heads and cook for 8 to 10 minutes to infuse the water with a sweet umami flavor. Remove the shrimp heads with a mesh strainer.
- Add the peeled shrimp and chopped mushrooms to the pot. Cook for 2 minutes. Then add garlic, ginger, fish sauce, and brown sugar, cooking for an additional minute. Stir in the red curry paste until well dissolved, about 1 minute.
- Pour in the coconut milk, stirring well to combine. Add lime juice and black pepper, continuing to stir.
- Stir in the vermicelli rice noodles and cook until they are tender, about 3 minutes. Remove the pot from heat.
- To assemble the soup, first scoop out the noodles into a medium-sized soup bowl using a noodle strainer. Add bean sprouts, baby bok choy, and chopped cilantro. Pour the curry soup base into the bowl, including the cooked shrimp and mushrooms.
- Serve immediately, adding an additional tablespoon of lime juice if desired.
Notes:
- Be cautious not to overcook the noodles as they can break apart and disintegrate. Add them to the pot at the very end of the cooking process.
- For an extra burst of flavor, additional lime juice can be added upon serving.