Ingredients

The following ingredients have 4 Servings
  • 1 lb Shrimps (peeled and deveined)
  • 2 tbsp Olive oil
  • 1 small Onion (diced)
  • 2 cloves Garlic (minced)
  • 1 tbsp French ginger (grated )
  • 1 Lemongrass stalk (cut into 3)
  • 2 tbsp Thai curry paste (green or red (up to 3 tbsp for spicy soup) )
  • 1 can Unsweetened coconut milk
  • 1 cup Fish stock (or chicken broth)
  • 1 tbsp Fish sauce
  • 1 tbsp Lemon juice
  • 1/4 cup Fresh cilantro leaves (chopped )
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 4 oz Egg noodles ((optional) )
  • 1 tbsp Scallions (for garnish)
  • ¼ cup Colorful Pepper (for garnish (optional) )

Instruction

  • In a large soup pot or stockpot heat 1 tbsp olive oil over medium heat. Add the shrimps, season with salt and pepper. Cook for 2 to 3 minutes until pink. Remove from the pan and set aside. Pro tip - cook shrimps only until they are pink as they will continue to cook in the soup later.
  • To the same pan add the remaining oil on medium heat. Saute the onions until translucent. Then add the garlic, ginger, lemongrass, and curry paste.
  • Cook for a minute until fragrant then add the coconut milk, fish stock, fish sauce, lemon juice. Bring to a boil and simmer for 5 mins.
  • Next, add the noodles and cook for 2 to 3 minutes. Return the shrimps to the pan. Season with salt and black pepper. Simmer for 2 minutes until noodles are tender and the shrimps are opaque. Pro tip - noodles usually need only 3 to 4 minutes to cook so add the shrimps for the final 3 minutes of cooking.
  • Finally, add chopped cilantro and lemon juice. Stir to combine.
  • Seve in a soup bowl garnished with sliced scallions, chopped cilantro, and lemon slices. I added some thinly sliced pepper for color.