I love a good soup that requires a couple of different utensils. Because that usually means I get a couple of different experiences out of eating the dish.
So along those lines, I give you Coconut Curry Shrimp + Noodle Soup.
It’s spoon and fork required. Heck, throw some chopsticks into the mix too if you’d like.
Use the spoon to slurp up all of that rich, flavor-bombed broth.
And use the fork and chopsticks to grab a hold of all of the rest of the fresh, sweet and savory goodies.
You’ve got textures and colors galore in here…and each bite yields a completely different path to pure yum. Such a treat!
Coconut Curry Shrimp + Noodle Soup
notes: any variety of rice noodles will do here so use whatever your preference is. you can find them in the Asian section of your local market. as in the directions below, if you are serving the soup immediately, i prefer to undercook the noodles by a couple of minutes and then add them to the soup when i add the shrimp to allow them to finish cooking and absorb all of the flavor of the broth-this is the method i think has the most flavor; if you are not serving it immediately add the noodles right before serving to avoid mushy noodles.
2 Tablespoons Olive Oil
1 Small White Onion, thinly sliced
1 Cup Sliced Mushrooms (your favorite variety will work)
4 Garlic Cloves, finely chopped
2 Tablespoons Fresh Grated Ginger
2 Tablespoons Red Curry Paste
31/2 Cups Chicken Stock
1 (15 Ounce) Can Full Fat Coconut Milk
3 Tablespoons Fish Sauce
2 Tablespoons Honey
1 Red Bell Pepper, cored and thinly sliced
1 Pound Raw Peeled, Deveined Shrimp
4 Ounces Brown Rice Noodles, cooked according to package *see notes below
Cilantro, for garnish
Lime Wedges, for Garnish
In a large pot or dutch oven heat the olive oil over medium high heat. Add the onions and mushrooms and cook, stirring often, until the mushrooms are just beginning to brown, about 3 minutes. Add the garlic, ginger and curry paste and cook for 1 minute, stirring often. Whisk in the chicken stock, coconut milk, fish sauce and honey and bring to a simmer.
Turn heat down to medium-low, add the red pepper, and simmer for 15 minutes, stirring occasionally. Add the shrimp and simmer until shrimp just turns pink, about 2 minutes.
If you are serving it immediately:
Undercook the noodles by a couple of minutes and then add them to the soup when adding the shrimp to allow them to simmer a bit and absorb all of the flavor of the broth. Ladle soup into bowls and serve topped with a generous squeeze of lime and cilantro.
If you are not serving it immediately (to avoid mushy noodles):
Place a small handful of fully cooked noodles in a bowl, ladle soup over the top and garnish with a generous squeeze of lime and cilantro. Allow the soup to sit for a couple of minutes before eating so the noodles can absorb the flavors of the soup.