Red curry shrimp noodle soup

We are in uncertain times right now. Everyday we come across new information. In Philadelphia, as of right now, all schools, offices, dine in restaurants, cafes, bars, museums, retail stores, theaters, and libraries are closed for atleast two weeks. This timeline is uncertain. As much as we are trying to practice social distancing, I’m sure at some point it will start to take its toll on us. Humans are not meant to live in isolation. We are social beings. We love to surround ourselves with friends and family, feed off on the positivity of those around us and share our own light and joys with them.

I’m being hopeful that this two weeks of isolation helps in controlling and ultimately eliminating the Corona virus. Since the kids are home, my husband asked for Zayan’s help in some DIY work while I got Nawwara to be my little helper in the kitchen today. It was so much fun to film her on camera and to see her confidence shine through. See N in action on my Instagram stories as we make this delicious soup. Which reminds me of the reason I’m writing this blog post- to share the recipe of this easy, 30 minute, delicious shrimp noodle soup with you all!

Right now we all need EASY+QUICK+GOOD comfort food. And this Red curry shrimp noodle soup checks all the boxes. This delicious soup has a good amount of ginger, garlic, and plenty of veggies like mushrooms and broccoli. Easiest 30 minute dinner!

Red curry Shrimp noodle soup

Serves: 4
For marination:
•1 pound wild caught shrimp
•2 tbsp of ground red chili paste or red chili powder
•1 tsp Salt
•1 tbsp of soya sauce
•1/4 tsp black pepper powder
For the curry:
•2 tbsp oil
•1 small onion chopped
•1 inch piece of ginger chopped
•2 cloves of garlic chopped
•3tbsp of red curry paste (I used Thai Kitchen brand)
•2 tbsp of coconut cream (optional)
•1 jalapeño pepper seeded & chopped
•1 can (14 ounces) of unsweetened coconut milk
•3 cups water
•1 bag of frozen stir fry vegetables
•1/2 tbsp maple syrup or brown sugar
•1 tbsp soy sauce
•1/4 tsp salt
•1 tbsp Asian fish sauce (optional)
•Juice of 1 lime 
For Garnishing: Handful of cilantro & chili flakes
To serve: Boiled noodles or thin spaghetti
Marinate the shrimp with the spices for 15 minutes in the fridge. 
Meanwhile chop & prepare the vegetables.
In a deep pot, heat oil and fry the chopped onion, ginger, garlic and jalapeño. Stir fry for 3-4 minutes until fragrant.
Add the red curry paste and keep stirring continuously for another 2 mins. Don’t skip this step. 
Add in the marinated shrimp and stir fry on high heat for 5 minutes until it starts to change color. Mix in the frozen vegetables.
Add the coconut cream & mix well. 
Pour in the coconut milk, water, maple syrup/sugar, and soya sauce. Mix well to combine. Reduce heat to medium and let it boil. Once it gets the first boil, reduce the heat to low and cover the pot. Let it simmer for atleast 8-10 minutes, stirring occasionally. At the end, add in the fish sauce & lemon juice. Turn off heat and check the salt & other seasonings. 
In the meantime, boil noodles according to instructions on the box.
Serve hot in bowls layered with noodles and topped with soup; garnished with cilantro, red chili flakes, and lemon wedges. 
With love,

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