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.

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Ingredients

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Directions

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  • 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).

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  • 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.

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