Thai-Inspired Shrimp Yellow Curry Noodle Soup

Instructions

1. 1

   Prepare the ingredients: peel and devein the shrimp if needed, slice the mushrooms, thinly slice the red bell pepper, chop the bok choy into bite-sized pieces, and roughly chop the cilantro.

2. 2

   Cook the dry rice noodles according to the package instructions until just tender. Drain, rinse briefly with warm water, and set aside.

3. 3

   Heat the canola oil in a large pot over medium heat. Add the yellow curry paste and cook for 1–2 minutes, stirring constantly, until fragrant.

4. 4

   Pour in the vegetable broth and stir well to dissolve the curry paste. Bring the soup base to a gentle boil.

5. 5

   Add the mushrooms and red bell pepper. Simmer for 5–6 minutes, until the vegetables begin to soften.

6. 6

   Stir in the light coconut milk, fish sauce, brown sugar, and lime juice. Reduce the heat to medium-low and simmer gently for 3–4 minutes. Do not let it boil hard after adding the coconut milk.

7. 7

   Add the bok choy and shrimp. Cook for 3–5 minutes, until the shrimp are pink and opaque and the bok choy is tender but still vibrant.

8. 8

   Divide the cooked rice noodles among serving bowls.

9. 9

   Ladle the hot yellow curry shrimp soup over the noodles.

10. 10

    Garnish with fresh cilantro and serve immediately.