Thai Red Curry Shrimp Soup

Ingredients:

8-10 ounces thin rice noodles, or Vietnamese cellophane noodles (also called glass noodles or bean threads)

2 tablespoons sesame oil

2 pounds shrimp, peeled and deveined

Salt

Black pepper

3 tablespoons olive oil

1 onion, chopped

3 cloves garlic, chopped

1 red bell pepper, chopped

2 tablespoons ginger, freshly grated

3 tablespoons red curry paste

3 cups chicken stock

1 (13.5 ounce) can unsweetened coconut milk

2 tablespoons fish sauce

1 tablespoon brown sugar

1 lime, juiced

1/4 cup freshly chopped cilantro

Sesame seeds for garnish

Instructions:

Step 1:

Bring a pot of water to a boil.

Add the noodles and stir.

Shut off the heat and the noodles should be done in 4 minutes.

Drain in a colander and rinse with cold water.

Drizzle with sesame oil and stir.

Set aside.

Step 2:

Season shrimp with salt and pepper.

In a large pot, heat olive oil over medium heat.

Add shrimp and cook until pink, about 2-3 minutes; remove from pot and set aside.

Step 3:

Add onion, garlic, bell pepper, and ginger to the pot.

Cook until tender, about 3-4 minutes.

Whisk in curry paste until combined, about 1 minute.

Gradually whisk in chicken stock, coconut milk, fish sauce, and brown sugar and cook fully until incorporated.

Bring to a boil; reduce heat and simmer about 8-10 minutes.

Step 4:

Stir in noodles, shrimp, lime juice, and cilantro.

Garnish with sesame seeds and lime wedges.

Nutrition Information:

Serving Size: 1 bowl (assuming the recipe serves 4-6)

Frequently Asked Questions:

Can I use other types of noodles instead of rice noodles?

Yes, you can use other types of noodles such as wheat noodles, soba noodles, or even spaghetti if you prefer.

Adjust the cooking time according to the package instructions for the specific type of noodles you choose.

What can I substitute for shrimp if I have allergies or dietary restrictions?

If you have allergies or dietary restrictions that prevent you from eating shrimp, you can substitute it with other protein options such as chicken, tofu, or sliced vegetables like bell peppers or mushrooms.

Is there a substitute for sesame oil if I don’t have it on hand?

If you don’t have sesame oil, you can substitute it with other oils such as olive oil, vegetable oil, or peanut oil.

Keep in mind that the flavor profile may vary slightly depending on the substitution.

Can I use homemade chicken stock instead of store-bought?

Yes, you can use homemade chicken stock if you have it available.

Homemade stock can add depth of flavor to the soup, but store-bought chicken stock works perfectly fine as well.

How can I adjust the spice level of the soup to my preference?

You can adjust the spice level of the soup by varying the amount of red curry paste you use.

Start with less paste for a milder flavor and gradually add more according to your taste preferences.

You can also add chili flakes or fresh chili peppers for additional heat.

Can I make this soup ahead of time and reheat it later?

Yes, you can make the soup ahead of time and reheat it later.

Store it in an airtight container in the refrigerator for up to 3-4 days.

Reheat gently on the stovetop over low heat, stirring occasionally, until heated through.

How long will leftovers last in the refrigerator?

Leftovers can be stored in the refrigerator for up to 3-4 days.

Make sure to store them in an airtight container to maintain freshness.

Can I freeze this soup for later consumption?

Yes, you can freeze the soup for later consumption.

Allow it to cool completely before transferring it to a freezer-safe container.

It can be stored in the freezer for up to 2-3 months.

Thaw overnight in the refrigerator before reheating.

What can I use as a garnish if I don’t have cilantro or sesame seeds?

If you don’t have cilantro or sesame seeds, you can garnish the soup with chopped green onions, chopped fresh parsley, or a sprinkle of crushed peanuts for added texture and flavor.

Are there any vegetable substitutions I can make if I don’t have certain ingredients on hand?

Yes, you can customize the soup by using other vegetables that you have on hand.

Bell peppers, mushrooms, spinach, or bok choy are great options for adding color and nutrition to the soup.

Adjust cooking times accordingly based on the vegetables you choose.