Red Curry Shrimp & Noodle Soup

If you’re looking for a

soup that will warm you up in more ways than one, turn to this red curry shrimp and noodle soup. Marinated shrimp and glass noodles are served in a red curry, coconut milk, and mushroom broth topped with bean sprouts, avocado, scallions, and cilantro. No boring, bland flavors here—this recipe is sure to satisfy each of the 5 taste sensations. The broth has the perfect amount of spice, and is sure to keep you warm and cozy all year long.

We love topping our bowls with sliced avocado, bean sprouts, and fresh cilantro leaves, but feel free to top your bowls as you please!

Made this recipe? Let us know how it went in the comments below!

If you’re looking for a

We love topping our bowls with sliced avocado, bean sprouts, and fresh cilantro leaves, but feel free to top your bowls as you please!

Made this recipe? Let us know how it went in the comments below!

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Yields:

4 – 6

serving(s)

Prep Time:

15 mins

Total Time:

1 hr 15 mins

Cal/Serv:

615

Ingredients

1 lb.
large shell-on shrimp
4 tbsp.
red curry paste, divided
Kosher salt
4 tbsp.
neutral oil, divided
1
stalk lemongrass, tough outer layers removed, finely chopped
2
scallions, green and white parts separated, sliced
2 tbsp.
grated garlic
1 tbsp.
grated peeled ginger
1/2 tsp.
ground coriander
8 c.
low-sodium chicken or vegetable broth
4 oz.
glass noodles (bean thread noodles)
2
(14-oz.) cans light coconut milk
1 oz.
dried shiitake mushrooms
3 tbsp.
fish sauce
3 tbsp.
reduced-sodium soy sauce
2 tbsp.
dark brown sugar
2 tbsp.
fresh lime juice
1/2
avocado, sliced
1 c.
bean sprouts
Fresh cilantro leaves, for serving

Directions

1. Step 1
  
  Peel and devein shrimp; reserve shells. In a large bowl, toss shrimp, 1 tablespoon curry paste, and 3/4 teaspoon salt until coated.
2. Step 2In a large Dutch oven or heavy pot over medium-high heat, heat 2 tablespoons oil until shimmering. Add shrimp mixture and cook, stirring occasionally, until shrimp are opaque and cooked through, 2 to 3 minutes. Transfer shrimp to a medium bowl.
3. Step 3In same pot over medium heat, heat 1 tablespoon oil. Cook lemongrass and white scallion parts, stirring, until slightly softened and fragrant, about 1 minute. Add garlic, ginger, coriander, and remaining 3 tablespoons curry paste. Cook, stirring, until very fragrant and starting to slightly char, 2 to 3 minutes. Add shrimp shells and cook, stirring, until shells begin to turn pink, about 3 minutes more. Add broth, increase heat to high, and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened and flavors have melded, about 10 minutes.
4. Step 4Meanwhile, cook noodles according to package directions. Drain and rinse with cool water. Drizzle with remaining 1 tablespoon oil and toss to coat to keep noodles from sticking together.
5. Step 5Using a spider or large slotted spoon, remove shrimp shells from broth; discard. Increase heat to medium and add milk and mushrooms. Cook, stirring occasionally, until mushrooms have softened, about 15 minutes. Stir in fish sauce, soy sauce, brown sugar, and lime juice; season with salt.
6. Step 6Divide noodles and shrimp among bowls. Ladle hot broth over noodles. Top with green scallion parts, avocado, bean sprouts, and cilantro.