Curry Shrimp and Noodle Soup

I've almost burned myself out on Italian and Mexican. Almost. I'm not sure if it's possible for me to overdo pizza and tacos. Yesterday, when agonizing over what to make for dinner, I decided I needed to spice up my life, literally, and go for Asian. More specifically Thai.

I've tried Asian-esque before (to sound fancy I'll call it Asian fusion), but it's not typically authentic. For example, Korean tacos. They were delicious, but I'm not sure the addition of soy sauce and sesame seeds really counts. You should definitely still make them though. 

Trader Joe's really brought it with the quality of the frozen shrimp.

This soup combines Thai flavors of curry and chilies cooled down by creamy coconut milk. We're starting to get warmer. Add some zesty lime and cilantro, and I'm picturing myself on a tropical island in southeast Asia. Another bonus: this soup takes much less time than my typical soup takes.

I suggest you get out of your weeknight pizza and pasta rut, and make this ASAP.

Artsy Filter

Curry Shrimp and Noodle Soup
Serves 4

Ingredients:

1/2 pound peeled and deveined shrimp (uncooked and thawed if frozen)
1 clove garlic (minced)
1/2 yellow onion (chopped finely)
1/2 cup chopped carrots
1/4 cup diced green onions and 1 jalapeno (garnish)
1/4 cup cilantro (chopped)
2 cups chicken stock
1/2 can light coconut milk 
1 tbsp red curry paste (I used the Thai Kitchen brand found in the Asian section of my Safeway.)
1/2 tsp minced ginger
1/2 tbsp yellow curry powder
1 tbsp fresh lime juice 
6 ounces rice noodles
1 tsp Sriracha

Directions:

In large stock pot, saute minced garlic and onion in 1 tablespoon of oil (your choice) for 3-4 minutes. Add minced carrots and continue cooking until carrots are soft.

Cook rice noodles according to package directions. Most only need to be soaked in hot water, but mine were fresh and required boiling for 1 1/2 to 2 minutes. Drain and set aside.

Add broth, curry paste, and ginger to vegetables. Once boiling, lower heat to medium. Add shrimp and cook 4 minutes. Add lime juice, coconut milk, curry powder, cilantro, and Sriracha. Add noddles and continue cooking on medium for an additional 5-7 minutes until soup is hot. (Do not over cook or the shrimp will be chewy.)

Serve soup hot and garnish with green onions, jalapenos, a lime wedge and extra cilantro. 

[Recipe adapted from The Lovely Cupboard]