Curried Shrimp and Noodle Soup
Recipe GLPR93de2c9774e8a2
A vibrant Southeast Asian soup featuring tender shrimp, silky vermicelli noodles, and shredded cabbage in a fragrant coconut-curry broth infused with lime and cilantro. Ready in under 30 minutes.
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Ingredients
¼ cup Thai red curry paste
4 cups low-sodium chicken broth
1 can (13.5 ounces) coconut milk
10 sprigs fresh cilantro, plus extra leaves for serving
8 ounces vermicelli rice noodles
1 packed teaspoon grated lime zest
2 tablespoons fresh lime juice, plus wedges for serving
2 tablespoons fish sauce
1 pound large shrimp, peeled and deveined
2 cups shredded Napa cabbage
Chopped roasted peanuts for garnish
Directions
Pour the chicken broth into a large pot and bring to a simmer over medium heat.
Stir the Thai red curry paste into the simmering broth until fully dissolved, about 2 minutes.
Add the coconut milk and cilantro sprigs to the pot and stir to combine.
Break the vermicelli rice noodles into shorter pieces and add them to the broth. Simmer until the noodles are tender, about 4-5 minutes.
Add the shredded Napa cabbage and stir until slightly softened, about 1-2 minutes.
Add the shrimp to the pot and simmer until they turn opaque throughout and are cooked through (approximately 2-3 minutes). They are safely cooked when they have curled into a C-shape and no longer appear translucent.
Remove from heat and stir in the lime zest, lime juice, and fish sauce until well combined.
Remove the cilantro sprigs with a slotted spoon and discard. Ladle the soup into bowls and top with fresh cilantro leaves and chopped roasted peanuts. Serve with lime wedges on the side.
