Soup season isn’t over yet, in fact I think it is just now ramping up! January and February are usually some of the colder months up here in Washington, so soup is a must! I love a good red curry and noodle soup, but sometimes I just don’t feel like going out to eat. This delicious recipe is so easy to make in the comfort of your home and is just as good as what you can get at a restaurant! You can omit the shrimp for a 100% vegetarian version, or swap it for some tofu. This soup seriously is some of the best – warm and comforting. It has a hint of coconut flavor from the coconut milk and a bit of spice from the red curry best. The lime juice helps brighten up the dish with a tang. There really isn’t anything else you would want in a dish, this will also fill you up without leaving you feeling bleh. If you are looking for a delicious soup to mix it up from the typical chicken noodle or tomato, this is a great one to try!
- 2 Red Bell Peppers, Diced
- 2 Tbsp Minced Garlic
- 2 Tbsp Minced Ginger
- 2 Cans Coconut Milk
- 3 Tbsp Red Curry Paste
- 2 Limes, Juiced
- 10 oz Mushrooms, Halved
- 1 Lb Shrimp, Peeled and Rinsed
- 4 Green Onions, Cut into 1 inch Pieces
- 1 Lb Vermicelli Noodles
- Salt, For Tasting
- 1 Tbsp Olive Oil
- For Topping (Optional): Cilantro, Lime Slices, Diced Green Onions
- Serves: 4-6
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
- Heat a large pot over medium heat and add the olive oil.
- Once hot, add the red bell peppers and cook for 5 minutes, stirring frequently until peppers start to soften.
- Add in the minced garlic and ginger and cook for 2 minutes.
- Next, add in the coconut milk, lime juice, and red curry paste and bring to a boil. Once the soup is boiling, reduce the heat to low and allow to simmer for 10 minutes, stirring occasionally.
- Next, add in the mushroom and green onions and cook for another 5 minutes.
- While the mushrooms are cooking, soak the vermicelli noodles in a large pot of warm water for 3 minutes.
- Once the noodles are soaked, add the shrimp and noodles to the soup and cook for 8 minutes until the shrimp is cooked through and the noodles are softened.
- Now it is time to serve! Divide the soup between 4-6 bowls and if using, top with cilantro, diced green onions and serve with a slice of lime!
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