Red Curry Noodle Soup with Shrimp

I ate a lotttttt of tasty southeast asian food over the weekend, just back to back amazing food one meal after the next, it was like a dream.

So so saaaaaaa good.

 

So of course before the weekend was over I had to throw my 2 cents into the running list of fucking awesome ass asian influenced meals, I mean shit I’m not about to stand by and miss out on all this action.

Right??

Right.

 

So thereforeeeee……this red curry noodle soup.

 

And this took all of twenty…maybe thirty mins at the most to make.
Which was incredible because I went in thinking I’d need about an hour and a half on it but nah,  it was super duper quick to develop and so goddamn tasty.

I chose to use glass noodles when I made this because they’re my favorite noodle type but you can choose whatever noodle you want (except spaghetti – get a real noodle) because the headliner here is the curry soup.

 

 

 

 

 

 

 

 

 

 

They say one of the kindest things you can do for someone is to create a meal for them.

Make this for someone.

 

They’ll thank you in person and in writing.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Red Curry Noodle Soup with Shrimp

 

1 lb Shrimp (shelled and devined, tail-on)
1 package Noodles
1tbsp Ginger, minced
2 tbsp Garlic, minced
1 small Leek, thinly sliced (white part only)
2 tbsp Thai Red Curry Paste
4 cups Chicken or Fish Broth

1 tbsp Red Pepper Flakes
2 Kaffir Lime Leaves
1 small handful Fresh Cilantro, chopped
2½ tbsp fish sauce
1 can Coconut Milk
2-3 medium Bok Choy, halved
1 tsp Brown Sugar
½ Lime Juice
Salt
Pepper
Olive Oil (sub: coconut oil)

Garnish: 1/4 cup Chopped Cilantro Leaves, 2 tbsp Sliced Red Thai Chili Peppers

———————————————————————————————————————————

 

 

 

 

 

Heat oil in a medium sized soup pot over med-high heat then add in the minced garlic, ginger and leeks.
Sauté for a couple minutes or until fragrant.

http://ivegotcake.com http://ivegotcake.comAdd in the thai red curry paste, broth, fish sauce, red pepper flakes and lime leaf.
Stir to incorporate then simmer, covered, for 10 minutes.

 

Next pour in the coconut milk and sliced bok choy.

http://ivegotcake.comSeason to taste with salt, pepper and brown sugar.

Simmer for another 10 minutes then add shrimp.

http://ivegotcake.comCook on low heat stirring often until the shrimp is just done, about 3 minutes.
Be careful not to overcook your shrimp! Once it turns pink, just go ahead and turn the heat off, don’t fuck this up.

 

Remove from heat and squeeze in half a lime juice.
Check for taste then set aside.

 

Cook the noodles according to the instructions on the package/box.

Serve by placing the cooked noodles in a bowl and spooning the curry soup on top.
Garnish with leftover bok choy leaves and a few slices of red chili pepper.

Shrimp_red_curry_soup red_curry_soup_and_glass_noodles

Also if you’re ever in Boston and want to grab a bite of some mwahhhhhh! southeast asian food, you want to eat at Tiger Mama in Fenway.

http://ivegotcake.com

 


 

 

Red Curry Noodle Soup with Shrimp

1 lb Shrimp (shelled and deveined, tail-on)
1 package Noodles
1tbsp Ginger, minced
2 tbsp Garlic, minced
1 small Leek, thinly sliced (white part only)
2 tbsp Thai Red Curry Paste
4 cups Chicken or Fish Broth

1 tbsp Red Pepper Flakes
2 Kaffir Lime Leaves
1 small handful Fresh Cilantro, chopped
2½ tbsp fish sauce
1 can Coconut Milk
2-3 medium Bok Choy, halved
1 tsp Brown Sugar
½ Lime Juice
Salt
Pepper
Olive Oil (sub: coconut oil)

Garnish: 1/4 cup Chopped Cilantro Leaves, 2 tbsp Sliced Red Thai Chili Peppers

 

 

INSTRUCTIONS

1. Heat oil in a medium sized soup pot over med-high heat then add in the minced garlic, ginger and leeks. Sauté for a couple minutes or until fragrant.
2. Add in the thai red curry paste, broth, fish sauce, red pepper flakes and lime leaves.
3. Stir to incorporate and simmer, covered, for 10 minutes.
4. Next, pour in the coconut milk and sliced bok choy. Season to taste with salt, pepper and brown sugar.

5. Simmer for another 10 minutes then add shrimp. Cook on low heat stirring often until the shrimp is just done, about 3 minutes.
Be careful not to overcook your shrimp! Once it turns pink, just go ahead and turn the heat off.

6. Remove from heat and squeeze in half a lime juice. Check for taste then set aside.

7. Cook the noodles according to packaging instructions and set aside.
8. Serve by placing the cooked noodles in a bowl and spooning the curry soup on top.
9. Garnish with leftover bok choy leaves and a few slices of red chili pepper.
❤ ❤

39 thoughts on “Red Curry Noodle Soup with Shrimp

  1. Noodles, prawns, red curry, Thai…whilst I may be on an Indian food rampage, you have reminded me of another Asian food love. So true Cake, making a meal for someone is such a bloody kind thing to do. Hence, when peeps you love are sick, down, or struggling with some serious shit, a bit of food left on the proverbial doorstep is a kind thing to do.

  2. i’ve been feeling glass noodles lately and you’re so right about spaghetti? who would use spaghetti in this?? though, admittedly i would eat this with rice, cus i’m a rice rice baby and i’m not tryinna use chopsticks when i could use a spoon to shovel the goodness in mah face.

  3. I’ve always been partial to green curry but recently tried red curry and WOW! Super flavourful and moreish. Your soup looks beautiful. It’s finally warming up here but not too much so this soup is perfect.

  4. Wahey Dana, this looks sensational. Just in time for the cooler weather making its way over here. By the way, that’s a shitload of chilli on there, I am impressed and bow down to your spice-eating prowess.

    1. haha!
      Yes i realize my heat-loving taste buds lean towards the extreme side lol
      Whenever I eat at asian restaurants I always ask for a side of spicy chilli sauce.
      I do however tone things down when i’m cooking for others.
      How was your summer? Are you looking forward to the cooler months ahead?

  5. uh oh, that looks amazing – it is making me want to deviate from my dinner plan for this evening….. I feel I can taste it from here …. and it isn’t even lunch time yet xx

  6. I’m looooving all of the lime up in here. I want to hang out with you and your pals & eat scrumptious asian food all weekend & get inspiration & stuff.

  7. There are few things as satisfying as a weekend when you’re eating awesome food–especially if it’s made yourself or with friends. This looks delicious and perfect for tomorrow when it’s going to be cold AF again for no good reason. (It’s officially spring, damnit!)

  8. Umm, I want a weekend like that! lol! Omg, this looks so good and easy to make! I’m going to try making this over the weekend. Seeing as it’s still cold af here 😦 I will have to track down some Kaffir Lime Leaves but I do have an idea where to start looking for them. Do I have to leave the tail on the shrimp?

    xo, jackie
    stylemydreams.com

  9. Other than your fabulous-ness of course and reading the sketchy story about your car, your food and the gorgeous pics got my attention. I can just taste this! Great post. I’ve saved the link to try this recipe. 🙂

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