Créé avec l’IA
Thai-Inspired Shrimp Yellow Curry Noodle Soup
35 min 450 kcal par portion Moyen
Ingrédients
4 Portions
- shrimp500 g
- dry rice noodles180 g
- light coconut milk400 ml
- yellow curry paste50 g
- vegetable broth1000 ml
- mushrooms250 g
- red bell pepper200 g
- bok choy250 g
- canola oil1 teaspoon
- fish sauce30 ml
- lime juice30 ml
- brown sugar10 g
- fresh cilantro10 g
Instructions
- 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
Cook the dry rice noodles according to the package instructions until just tender. Drain, rinse briefly with warm water, and set aside.
- 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
Pour in the vegetable broth and stir well to dissolve the curry paste. Bring the soup base to a gentle boil.
- 5
Add the mushrooms and red bell pepper. Simmer for 5–6 minutes, until the vegetables begin to soften.
- 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
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
Divide the cooked rice noodles among serving bowls.
