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Red curry shrimp soup topped with matchstick vegetables and fresh herbs in a green and white patterned bowl with a fork in the bowl.

Red Curry Shrimp Soup

udon, bean sprouts, mint, cilantro

STARS

This tasty and fragrant soup is reminiscent of what's served street-side from stalls throughout southeast Asia. Fold red curry paste into a simmering pot of lobster stock and coconut milk. Add gently blanched udon noodles along with plump, juicy shrimp. A squeeze of lime along with mung bean sprouts and fresh herbs like mint and cilantro finish off the meal nicely.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 minutes
Active Time:  25 minutes
Ingredients

Red Curry Broth

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 4-ounce canned roasted red peppers, drained and diced
  • 1 tablespoon red curry paste
  • 1 teaspoon ground turmeric
  • 3 cups lobster or seafood stock
  • 1 15-ounce can unsweetened full-fat coconut milk
  • 1 lime, juiced
  • Salt and pepper, to taste

Udon noodles

  • 8 ounces dry udon noodles
  • 1 tablespoon canola oil

Cilantro-Lime Shrimp

  • 1 bunch fresh cilantro, chopped
  • 1 lime, juiced
  • ½ cup canola oil
  • ½ teaspoon kosher salt
  • 2 pounds raw jumbo shrimp, peeled and deveined

Garnish

  • ½ cup fresh cilantro, chopped
  • 4 green onions, thinly sliced
  • ¼ cup fresh mint leaves
  • 1 lime, cut into wedges
  • 1 cup bean sprouts
  • ¼ cup chopped roasted peanuts
Directions
1
Heat the oil in a large saucepan over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute. 
2
Add the red peppers, curry paste and turmeric, reduce the heat to medium-low to prevent burning, and cook for 2-3 more minutes, until fragrant. 
3
Add the stock, coconut milk, and season with salt. Turn off the heat, purée with an immersion blender and return to a simmer. Cover and simmer for 15-18 minutes, until flavorful. If you don’t have an immersion blender, you can purée the soup in a regular blender after simmering. Stir in lime juice and adjust seasoning if necessary.
4
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking. 
5
For the shrimp, whisk together the cilantro, lime juice, canola oil and salt in a large bowl. Adjust the seasoning to taste.
6
Bring a large pot of salted water to a simmer. Add the shrimp and poach until they are pink and curled into a C shape. Drain the shrimp and cut into small pieces. Toss with the cilantro dressing. 
7
To assemble the soup, divide the noodles between four bowls. Top with cilantro-lime shrimp, ladle in curry broth and garnish with cilantro, green onions, mint leaves, lime wedges, bean sprouts and peanuts.

Red Curry Shrimp Soup

udon, bean sprouts, mint, cilantro

STARS

This tasty and fragrant soup is reminiscent of what's served street-side from stalls throughout southeast Asia. Fold red curry paste into a simmering pot of lobster stock and coconut milk. Add gently blanched udon noodles along with plump, juicy shrimp. A squeeze of lime along with mung bean sprouts and fresh herbs like mint and cilantro finish off the meal nicely.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  25 minutes
Active Time:  25 minutes
Servings:  4

Ingredients

Red Curry Broth

  • 1 tablespoon canola oil
  • 2 garlic cloves, minced
  • 1 tablespoon minced fresh ginger
  • 1 4-ounce canned roasted red peppers, drained and diced
  • 1 tablespoon red curry paste
  • 1 teaspoon ground turmeric
  • 3 cups lobster or seafood stock
  • 1 15-ounce can unsweetened full-fat coconut milk
  • 1 lime, juiced
  • Salt and pepper, to taste

Udon noodles

  • 8 ounces dry udon noodles
  • 1 tablespoon canola oil

Cilantro-Lime Shrimp

  • 1 bunch fresh cilantro, chopped
  • 1 lime, juiced
  • ½ cup canola oil
  • ½ teaspoon kosher salt
  • 2 pounds raw jumbo shrimp, peeled and deveined

Garnish

  • ½ cup fresh cilantro, chopped
  • 4 green onions, thinly sliced
  • ¼ cup fresh mint leaves
  • 1 lime, cut into wedges
  • 1 cup bean sprouts
  • ¼ cup chopped roasted peanuts

Directions

1
Heat the oil in a large saucepan over medium heat. Add the garlic and ginger and sauté until fragrant, about 1 minute. 
2
Add the red peppers, curry paste and turmeric, reduce the heat to medium-low to prevent burning, and cook for 2-3 more minutes, until fragrant. 
3
Add the stock, coconut milk, and season with salt. Turn off the heat, purée with an immersion blender and return to a simmer. Cover and simmer for 15-18 minutes, until flavorful. If you don’t have an immersion blender, you can purée the soup in a regular blender after simmering. Stir in lime juice and adjust seasoning if necessary.
4
Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions. Drain the noodles, return to the pot and toss with oil to prevent sticking. 
5
For the shrimp, whisk together the cilantro, lime juice, canola oil and salt in a large bowl. Adjust the seasoning to taste.
6
Bring a large pot of salted water to a simmer. Add the shrimp and poach until they are pink and curled into a C shape. Drain the shrimp and cut into small pieces. Toss with the cilantro dressing. 
7
To assemble the soup, divide the noodles between four bowls. Top with cilantro-lime shrimp, ladle in curry broth and garnish with cilantro, green onions, mint leaves, lime wedges, bean sprouts and peanuts.