Ingredients
Scale
- 1 tbsp vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 thumb-sized piece ginger, grated
- 2 tbsp red curry paste
- 4 cups chicken or vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 lb shrimp, peeled and deveined
- 8 oz rice noodles, cooked
- 1 cup bean sprouts
- 1/2 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Cook until softened, about 5 minutes.
- Stir in red curry paste and cook for 1 minute until fragrant.
- Pour in broth and coconut milk. Bring to a simmer.
- Add shrimp and cook until pink and opaque, about 3-5 minutes.
- Divide cooked rice noodles among serving bowls. Ladle soup over noodles.
- Top with bean sprouts, fresh cilantro, and a squeeze of lime juice.
Notes
- Adjust the amount of curry paste to your spice preference.
- You can add other proteins like chicken or tofu.
- For extra flavor, toast the curry paste in the oil before adding other ingredients.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Southeast Asian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 150mg