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Easy Thai coconut shrimp soup with noodles and lime.

The BEST Thai Shrimp Curry

Thai Shrimp Curry Noodle Bowls! Homemade curry paste, creamy coconut milk and crisp veggies all over a bed of silky noodles, and ready in under 30 minutes.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 155kcal

Ingredients

  • 12 oz 340g shrimp, peeled and deveined
  • cup Thai red curry paste, homemade or store-bought
  • 1 can, 14 oz full-fat coconut milk
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 red bell peppers, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 cup snap peas, trimmed
  • 1 stalk lemongrass, minced
  • 3 cloves garlic, minced
  • 1 inch piece ginger, grated
  • Juice and zest of 1 lime
  • ½ cup fresh basil leaves, chopped
  • ½ cup fresh cilantro leaves, chopped
  • 4 nests, about 8 oz rice noodles
  • Optional garnishes: additional herbs, sliced red chilies, lime wedges

Instructions

  • Prepare the Noodles: Cook rice noodles according to package instructions, drain, and set aside.
  • Sauté Aromatics: In a large skillet over medium heat, sauté lemongrass, garlic, and ginger for 1-2 minutes until fragrant.
  • Add Vegetables: Incorporate sliced bell peppers and onion, cooking for 3-4 minutes until they begin to soften.
  • Incorporate Curry Paste: Stir in the Thai curry paste with the vegetables, cooking for another minute to enhance its flavors.
  • Pour in Coconut Milk: Add coconut milk, fish sauce, and brown sugar to the pan. Bring to a simmer and stir well to combine all the ingredients.
  • Cook the Shrimp: Mix in the shrimp and cook for 3-5 minutes, or until they turn pink and are cooked through.
  • Finish with Herbs: Add the snap peas, lime juice, and zest. Simmer for an additional minute. Remove from heat and stir in the basil and cilantro.
  • Assemble the Bowl: Divide the cooked noodles among four bowls. Ladle the curry over the noodles. Garnish with additional herbs, sliced chilies, and lime wedges if desired.

Notes

  1. Adjust the amount of curry paste to taste for a milder or spicier curry.
  2. Ensure all your ingredients are prepped before starting the cook, as the process moves quickly.
  3. This dish is versatile; feel free to add or substitute vegetables according to availability or preference.
  4. For a vegetarian version, substitute shrimp with tofu or a mix of additional vegetables.
  5. Enjoy this comforting and aromatic Thai Shrimp Curry Noodle Bowl, a perfect blend of flavors and textures that's sure to be a hit at any meal.

Nutrition

Calories: 155kcal | Carbohydrates: 15g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 137mg | Sodium: 815mg | Potassium: 514mg | Fiber: 3g | Sugar: 10g | Vitamin A: 5530IU | Vitamin C: 96mg | Calcium: 121mg | Iron: 2mg
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