Curry Noodle Soup
This Curry Noodle Soup is incredibly delicious, light, and refreshing with creamy soup, rice noodles, and topped with shrimp, fish cakes and hard-boiled eggs.
- Prep time
- 25 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 cans chicken broth
- 1/2 pound (250g) shrimp (peeled and deveined)
- 2 cans coconut milk
- 3 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1/2 pack rice noodles
- 1 lime (cut into wedges)
- 3 hard-boiled eggs
- fish cake (sliced)
- fried tofu puffs (or fried tofu, sliced)
Instructions
- 1
In a pot, bring the chicken broth to a boil. Add the chicken breast and boil until cooked through. Transfer the chicken to a plate and shred it when cooled. Cook the shrimp in the broth, then transfer them to a plate.
- 2
Add the coconut milk, garlic, red curry paste, and fish sauce to the broth. Mix until the paste is thoroughly incorporated. Reduce the heat to low and let it simmer for 15 minutes.
- 3
In a separate pot, bring water to a boil and cook the ramen according to the package instructions. Drain and rinse with cold water.
- 4
Divide the noodles evenly among four bowls. Top with the shrimp and chicken. Ladle the broth over the noodles to your desired amount. Garnish with toppings and serve with lime wedges.