Curried Shrimp And Noodle Soup Recipe

Ingredients

1/4 cup Thai red curry paste, such as Maesri

4 cups low-sodium chicken broth

1 can (13.5 ounces) coconut milk

10 sprigs cilantro, plus more leaves for serving

8 ounces vermicelli rice noodles

1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus wedges for serving (optional)

2 tablespoons fish sauce, such as Red Boat

1 pound large shrimp, peeled and deveined

2 cups shredded Napa or Savoy cabbage

Chopped roasted peanuts, for serving

Preparation

In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).

Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.

Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.