Curried Shrimp and Noodle Soup

Curried Shrimp and Noodle Soup
Photo: Alpha Smoot
Prep Time:
15 mins
Total Time:
25 mins

Thai red curry paste imparts simmered-all-day depth to this easy soup that takes less than half an hour to make from start to finish.


  • ¼ 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


  1. 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).

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

  3. 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.

Related Articles