One Pot Thai Red Curry Noodle Soup
Published: January 1, 2024 | Total Time: 25 min
* recipe image may have been created by generative AI
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Ingredients
| 0.5 lb jumbo shrimp, with head |
| 4 cups water |
| 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 |
| 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.