Shrimp and Vegetable Noodle Soup with Red Curry Paste
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 480
- Total Fat
- 5 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 137 milligrams
- Sodium
- 924 milligrams
- Carbohydrates
- 85 grams
- Dietary Fiber
- 2 grams
- Protein
- 23 grams
- Sugar
- 5 grams
- Total: 30 min
- Active: 30 min
Ingredients
Kosher salt
1 tablespoon unrefined coconut oil
3 tablespoons red curry paste
4 teaspoons fish sauce
2 teaspoons packed light brown sugar
3 cups low-sodium chicken broth
1 cup cherry tomatoes
2 heads baby bok choy
1 cup fresh cilantro
12 ounces dried flat rice noodles
2 tablespoons fresh lime juice
3/4 pound peeled and deveined medium shrimp
Directions
- Bring a large pot of salted water to a boil. Heat the coconut oil in a large saucepan over medium heat. Stir in the curry paste, fish sauce and brown sugar and cook, stirring, until the mixture darkens and starts sticking to the pan, about 1 minute. Add the chicken broth and 3 cups water. Bring to a boil, then reduce the heat and simmer 5 minutes.
- Meanwhile, halve the cherry tomatoes. Cut the bok choy into 1-inch pieces and chop half the cilantro.
- Add the rice noodles to the pot of boiling water and cook as the label directs. Drain the noodles and divide among bowls.
- Add the lime juice to the broth mixture; season with salt. Stir in the tomatoes and cook until softened, about 1 minute. Add the shrimp, bok choy and chopped cilantro. Cook until the shrimp is opaque, 1 1/2 to 2 minutes. Ladle the soup over the noodles and top with the remaining cilantro.