Directions
- Heat vegetable oil in a large saucepan over medium heat. Add shallot and garlic, sautéing for 1–2 minutes until fragrant.
- Stir in red curry paste and cook for another 30 seconds to release the flavors.
- Pour in coconut milk and chicken or vegetable broth. Bring to a gentle simmer.
- Add fish sauce, lime juice, and brown sugar. Stir to combine and taste for seasoning.
- Add the raw shrimp and simmer for 3–4 minutes until they turn pink and are cooked through.
- Meanwhile, cook rice noodles according to package instructions, drain, and set aside.
- Divide the noodles among bowls and ladle the hot soup and shrimp over the top.
- Garnish with chopped cilantro and sliced chili if desired. Serve immediately.
Recipe Details
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Difficulty: Easy
Variations & Substitutions
- Swap shrimp for chicken, tofu, or mixed seafood.
- Use different noodles such as udon, soba, or egg noodles.
- Add vegetables like bell peppers, mushrooms, or baby spinach for extra nutrition.
- Adjust spice level by increasing or decreasing curry paste or adding fresh chilies.
Serving Suggestions
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