Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Curried Shrimp and Noodle Soup Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 10, 2017 Print Rate It Share Share Tweet Pin Email Photo: Alpha Smoot Prep Time: 15 mins Total Time: 25 mins Servings: 4 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. Ingredients 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 Directions 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. Rate it Print