Immerse yourself in the rich and aromatic world of our Spicy Red Curry Shrimp & Noodle Soup Euphoria. This dish is a harmonious blend of spicy red curry, succulent shrimp, and tender noodles, swimming in a savory coconut broth that's bursting with flavors. Infused with the essence of Thai cuisine, every spoonful takes you on a journey to the bustling streets of Bangkok, where the air is filled with the scent of spices and herbs. Whether you're a fan of seafood, a lover of spicy soups, or simply in need of a comforting bowl of warmth, this soup promises to satisfy your cravings and elevate your senses.
Preparation and Cooking Times
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
Servings and Serving Size
- Servings: 4
- Serving Size: Approximately 2 cups
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 15 g
- Fiber: 2 g
- Sugar: 5 g
- Sodium: 1200 mg
Ingredients
- 400 grams (14 ounces) large shrimp, peeled and deveined
- 200 grams (7 ounces) rice noodles
- 1 tablespoon vegetable oil
- 2 tablespoons red curry paste
- 400 ml (13.5 ounces) coconut milk
- 750 ml (3 cups) chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
- 1 red bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro, for garnish
- Sliced red chili, for garnish
- Lime wedges, for serving
Detailed Method of Preparation
- Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking. Set aside.
- In a large pot, heat the vegetable oil over medium heat. Add the shrimp and cook until they turn pink and opaque. Remove the shrimp from the pot and set aside.
- In the same pot, add the red curry paste and cook for 1 minute until fragrant. Pour in the coconut milk and broth, stirring to combine. Bring to a simmer.
- Add the fish sauce, brown sugar, and lime juice to the pot. Stir well to combine.
- Add the sliced red bell pepper and snap peas to the soup. Simmer for about 5 minutes, or until the vegetables are tender but still crisp.
- Return the cooked shrimp to the pot. Add the cooked noodles and heat through.
- Ladle the soup into bowls. Garnish with fresh cilantro, sliced red chili, and serve with lime wedges on the side.
Tips for Culinary Success
- Adjust the amount of red curry paste according to your spice preference.
- For a vegetarian version, substitute shrimp with tofu and use vegetable broth.
- Ensure the noodles are just tender to avoid them becoming too soft when added to the hot soup.
Frequently Asked Questions (FAQs)
Can I use different vegetables in the soup?
Absolutely! Feel free to add mushrooms, bok choy, or any vegetables you prefer.
How can I make the soup creamier?
For a creamier texture, you can add more coconut milk according to your taste.
Is it possible to prepare this soup ahead of time?
Yes, you can prepare the soup base in advance. Add the noodles and shrimp when you're ready to serve to keep them from becoming overcooked.
Let the Spicy Red Curry Shrimp & Noodle Soup Euphoria transport you to the vibrant heart of Thailand with every spoonful. This soup is not just a meal; it's an experience, blending the warmth of red curry with the comfort of noodles and shrimp in a dance of flavors and textures. Gather your ingredients, ignite your stove, and prepare to indulge in a bowl of pure bliss that promises to warm your soul and tantalize your taste buds.