As usual the weather in LA has been really funky, from 80˚F and sunny skies one day to a brisk 60˚F and overcast weather the next. It’s always changing, day by day. Lately I’ve been craving noodles like crazy, specifically of the Asian variety (and nope, not preggos!). So with the combination of fluctuating temps and my weird noodle cravings, I’ve been making a lot of simple noodle soups the past couple of weeks.
Today’s recipe has been one of my favorite weeknight soups to make, that totally hits the spot! It’s a Spicy Red Curry and Coconut Noodle Soup with Shrimp! The title is a bit long yes, but the soup itself only takes about 25-30 minutes to make from start to finish, especially if you’re using a store bought curry paste. The kaffir lime leaves in this dish are pretty major and add such a nice, strong and unique flavor to the dish. You can usually find it in some Asian grocery stores, but if not you can substitute with regular lime juice, it won’t really be the same, but will work in a pinch! You can also adjust the spice level by increasing or decreasing the amount of Thai chiles (which are very, very spicy, FYI) you add to the soup.
Spicy Red Curry and Coconut Noodle Soup with Shrimp
Serves 3 to 4
8 ounces flat rice noodles (medium width, same as used for Pad Thai)
2 tablespoons extra virgin olive oil or coconut oil
3 tablespoons minced shallots
3 garlic cloves, minced
2 teaspoons minced ginger
2 Thai chiles, split in half lengthwise
1/4 cup plus 1 tablespoon red curry paste
1 1/4 cups chicken stock
1 tablespoon fish sauce
2 (15 ounces cans) coconut milk
3 kaffir lime leaves (or the juice of 2 limes)
10 large shrimp, peeled and deveined with the tails intact
salt and pepper to taste
thinly sliced red onions
lime wedges, on the side
1. Fill a large pot with water and bring to a boil.
2. Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
3. Pour oil into a large saucepan and place over medium-high heat.
4. Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
5. Stir in chicken stock and fish sauce and bring to a boil.
6. Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
7. Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice).
8. Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chile halves if you wish.
9. Adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.