Spicy Red Curry and Coconut Noodle Soup with Shrimp

Curry is a traditional ingredient in many Asian dishes for the extra jolt of flavor and spice it adds to a recipe. This curry is slightly mellowed with the addition of coconut milk, and phad thai noodles add texture and, most importantly, make for an extra hearty and satisfying meal. Not a big fan of shrimp? Feel free to substitute chicken or pork!

Spicy Red Curry and Coconut Noodle Soup with Shrimp

Print Grocery List Print Recipe
Serves: 4 Total Time: 40 minutes


  • 8 ounces flat rice noodles (same as you would use for Pad Thai)
  • 2 tablespoons extra virgin olive oil
  • 3 tablespoons minced shallots
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 2 Thai chiles, split in half lengthwise
  • 1/4 cup plus 1 tablespoon red curry paste
  • 1 1/4 cups chicken stock
  • 1 tablespoon fish sauce
  • two 15 ounce cans coconut milk
  • 3 kaffir lime leaves (you can find these dried at your local Asian market, or substitute juice of 2 limes)
  • 15 large shrimp, peeled and deveined
  • Salt
  • Pepper
  • Garnishes:
  • fresh cilantro
  • fresh lime zest and lime juice
  • thinly sliced red onion
  • lime wedges


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