Easy Thai Red Curry Noodle Soup
This Thai Red Curry Noodle Soup is the perfect combo of comfort and flavor, and it won't break the bank. Plus, it's pescatarian-friendly, so it's a win-win for everyone.
Ingredients
- 30 pieces large shrimp (tail on)
- 2 bunch vermicelli noodles (about 60g)
- 3 tbsp red Thai curry paste (Thai Kitchen brand)
- 1 can (14 oz) of coconut milk
- 4 cups vegetable broth
- 1 bell pepper (any color, diced)
- 1/2 medium kabocha squash (16oz, cubed)
- 3 cloves garlic minced
- 2-3 tbsp fish sauce (add 1 tbsp at a time)
- 1-2 tbsp brown sugar
- 2 tbsp fresh ginger (chunks for easy removal)
- olive oil
- salt and pepper to taste
For garnish
- fresh cilantro leaves
- lime wedge
- sriracha for more heat
Instructions
- Heat the olive oil in a large pot over medium heat. Add the minced garlic and ginger, and sauté for a minute until fragrant.
- Add the shrimp and season with salt and pepper. Cook each side for about 1-2 minutes, then remove from heat and set aside. (Do not remove garlic and ginger, leave in the pot).
- Add the red curry paste and stir-fry for another minute to release its flavors.
- Pour in the coconut milk and vegetable broth. Add the kabocha squash, brown sugar, and fish sauce (adding 1 tbsp at a time). Bring the mixture to a simmer. Cook until the squash starts to soften.
- Once kabocha is slightly fork tender, adjust the taste (add more fish sauce, salt, pepper, or sugar). Add the green bell pepper and shrimp. Continue to simmer (4-5 minutes).
- In a separate bowl, add warm water and pre-soak the vermicelli noodles. Once slightly softened, grab the noodle strainer and add the noodles to the boiling broth with the strainer. (make sure the noodles are completely submerged in the broth).
- In a bowl, add the noodles, and serve the piping hot Thai red curry. Garnish with cilantro and lime wedges. Add sriracha if needed extra heat.
Notes
Note: Feel free to adjust the quantities and customize the ingredients according to your preferences and the number of servings you plan to make. Enjoy your delicious Shrimp Thai Red Curry Noodle Soup!
Cooking Tips: I love pre-soaking the vermicelli in warm water before adding to the broth when serving. Also, feel free to adjust the taste; add more fish sauce or brown sugar, salt, and pepper to your liking. You can add lime juice and cilantro when serving the soup.
Storage and Reheating: Store any leftovers in a tightly sealed container in the refrigerator. This can be a game-changer for busy weeknights when
looking for a quick and satisfying meal. When ready to eat, reheat over the stove or microwave. (Only add the noodles when ready to serve).