Homemade Comforting Curry Noodle Bowls
- Yield 6
- Prep 10 minutes
- Cook 25 minutes
- Total 35 minutes
Homemade Comforting Curry Noodle Bowls is a soup recipe on Avoteb. The yield on the card is 6. Plan on 35 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 8 ounces uncooked thin rice noodles
- 1 pound jumbo shrimp*, peeled and de-veined
- Kosher salt and freshly-cracked black pepper
- 2 tablespoons olive oil or coconut oil, divided (or any mild-flavored cooking oil)
- 1 small white onion, peeled and thinly-sliced
- 1 large red bell pepper, cored and diced
- 1 large carrot, peeled and diced
- 4 cloves garlic, peeled and minced
- 3 tablespoons Thai red curry paste
- 2 (15-ounce) cans coconut milk (regular or light coconut milk)
- 2 cups chicken or vegetable or seafood stock
- 1/2 teaspoon ground ginger
- optional: 1-2 red Thai chiles**, thinly-sliced
- toppings: chopped fresh cilantro, thinly-sliced red onions
Method
Leave rice noodles according to package instructions. Tip off and rinse with cold water, and keep nearby.
While that cooks, lay out the raw shrimp on a plate and pat dry with a paper towel. Salt the shrimp generously on both sides with a pinch of salt and pepper.
Warm 1 tablespoon oil in a large stockpot over medium-a hot burner. Tip in shrimp and cook for 1-2 minutes per side, until the shrimp are pink and opaque and cooked through. Lift from pan with a slotted spoon and keep nearby.
Tip in the remaining 1 tablespoon oil to the stockpot. Tip in sliced onion, bell pepper and carrot, and sauté, stirring occasionally, for 6-8 minutes or until the onion is soft and translucent. Tip in garlic and sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Tip in in the coconut milk, stock and ginger (and chiles, if using), and stir to combine. Continue cooking until the mixture reaches a let it bubble gently. Lower heat to medium, and continue simmering for 5-10 more minutes.
Stir in the noodles. Taste, and season with extra salt and pepper and curry paste to taste. (Feel free to add a few generous pinches of salt and pepper, especially if the stock you use is not very salty.
Plate warm, topped with a few pieces of the cooked shrimp, and your desired toppings.
