Ingredients
Scale
- 1 tablespoon vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon red curry paste (adjust based on your spice preference)
- 1 can coconut milk ((13.5 oz))
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 lb shrimp, peeled and deveined
- 8 oz rice noodles (or your favorite noodles)
- 1 red bell pepper, sliced
- 1 cup snap peas
- 1 lime, juiced
- Fresh cilantro for garnish
- Sliced jalapeños (optional, for extra heat)
Instructions
- Start by heating the vegetable oil in a large pot over medium heat.
- Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes.
- Stir in the red curry paste and cook for another minute.
- Pour in the coconut milk and broth, bringing it to a gentle simmer.
- Add the fish sauce, shrimp, sliced bell pepper, and snap peas.
- Cook for about 5-7 minutes, or until the shrimp are pink and cooked through.
- Meanwhile, cook the rice noodles according to package instructions.
- Once the shrimp are cooked, add the lime juice and adjust seasoning.
- Serve the soup hot over the cooked noodles, garnished with fresh cilantro.
- Prep Time: 10
- Cook Time: 20