Asian Coconut Curry Noodle Soup is a simple adaptation of Laksa, popular street food in Malaysia and Singapore. Its flavors are robust and warming and almost addictive. And… incredibly simple to make at home!
And that’s the best kind of soup in my book — Easy to make at home.
Well, plus, it has to be incredibly flavorful, warm up your toes, and fill your kitchen with a sumptuous aroma.
And pretty. But what curry flavored dish isn’t pretty? Or delicious?
This Coconut Curry Noodle Soup is perfect for weeknight dinners or simple weekend eats at home. It’s a soup with a punch of flavors, so rewardingly simple.
Asian Coconut Curry Noodle Soup with Shrimp is a simple adaptation of Laksa, popular street food in Malaysia and Singapore. Its flavors are robust and warming and almost addictive. And… incredibly simple to make at home!
1 tablespoon coconut oil
1 yellow onion, chopped
6 garlic cloves, chopped
3 tablespoons fresh ginger, minced
2 tablespoons red curry paste
1 tablespoon curry powder
6 cups chicken broth
3 cups coconut milk
1 pound large shrimp (peeled and deveined)
6.75 ounces of rice noodles
Garnish with lime or lemon wedges, cilantro, pickled jalapeños, scallions, sambal chili paste, fried shallots or garlic.
Heat the coconut oil in a Dutch Oven over medium-high heat. Add the onion and saute for 5 minutes or until translucent. Add the garlic, ginger, curry paste and curry powder; stir to combine and cook for another minute.
Add the broth; scrape up any browned bits on the bottom of the pan. Then add the coconut milk; bring to a boil before adding the shrimp. Continue to cook another 1 to 2 minutes until the shrimp have cooked through.
Meanwhile, in a separate pot, boil 3 to 4 quarts of water. Once the water is boiling, add the rice noodles and cook for 2 to 3 minutes; drain.
Divide noodles among the bowls. Ladle the curry soup over the noodles. Garnish with lime or lemon wedges, cilantro, and scallions.