Ingredients
The following ingredients have 4 Servings
- 8 ounces flat rice noodles (medium width, same as used for Pad Thai)
- 2 tablespoons extra virgin olive oil or coconut oil
- 3 tablespoons minced shallots
- 3 garlic cloves, minced
- 2 teaspoons minced ginger
- 2 Thai chiles, split in half lengthwise
- ¼ cup plus 1 tablespoon red curry paste
- 1 ¼ cups chicken stock
- 1 tablespoon fish sauce
- 30 ounces coconut milk (2 cans)
- 3 kaffir lime leaves (or the juice of 2 limes)
- 10 large shrimp, peeled and deveined with the tails intact
- salt and pepper to taste
- cilantro leaves
- lime zest
- thinly sliced red onions
- lime wedges
Instruction
- Fill a large pot with water and bring to a boil.
- Add noodles, cover and remove from heat. Allow noodles to soak/soften for about 8 to 10 minutes. Drain and set aside.
- Pour oil into a large saucepan and place over medium-high heat.
- Add shallots, garlic, ginger, chiles, and curry paste and sauté until fragrant, about 3 to 4 minutes.
- Stir in chicken stock and fish sauce and bring to a boil.
- Reduce heat to medium heat and stir in coconut milk. Season with salt and pepper.
- Gently crush kaffir leaves in your hand and stir into the soup (or stir in lime juice).
- Once the soup begins to simmer add shrimp and poach for 4 to 5 minutes. Add noodles and continue to simmer for 2 to 3 minutes. At this time you can discard the chile halves if you wish.
- Adjust seasonings and top with cilantro leaves, lime zest and sliced red onions. Serve with lime wedges.
