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Spicy Lemongrass Curry Noodle Soup
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Vietnamese
Servings
2
Prep Time
30 minutes
Cook Time
30 minutes
Craving a complex, slow-cooked broth but short on time? Try this Vietnamese Spicy Lemongrass Curry Noodle Soup with Shrimp! This quick and easy dish bursts with bold flavors, offering the depth of a broth that tastes like it's been simmering for hours. Serve it with flat rice noodles, fresh steamed bok choy, and a squeeze of lime for that perfect refreshing touch. Ideal for spicing up your weekday meals! Recipe Source: Sylvia Nguyen from Nguyen Food Stall
Ingredients
-
300-400g shrimp, shell-on
- 1 shallot, minced
- 3-4 garlic cloves, minced
- 3-4 tbsp minced lemongrass
-
1 tbsp Red Boat fish sauce
- 2 tsp paprika
- 1 tsp sugar
- 1 tsp chicken bouillon
- 1 tsp chili flakes
- Black pepper, to taste
- 1 ½ cups coconut milk
-
1 jar Red Boat Spicy Vietnamese Lemongrass Curry
- 4 cups chicken broth (alternative: vegetable or beef broth)
-
2 tbsp Red Boat fish sauce
- Flat rice noodles, cooked
- Steamed bok choy
- Chopped cilantro
- Lime juice
For the Shrimp
For the Soup
To serve
Directions
Heat oil in a pan over medium-high heat. Sauté minced garlic, shallots, and lemongrass until aromatic.
- Add the shrimp along with fish sauce, sugar, chicken bouillon, paprika, chili flakes, and black pepper. Cook for 3-4 minutes or until the shrimp are cooked through.
- Remove the shrimp and set aside.
In the same pan, add Red Boat Spicy Vietnamese Lemongrass Curry, broth, coconut milk, and additional fish sauce. Stir well.
- Bring to a simmer and cook for 5 minutes on medium-high heat.
Assemble the bowls. In serving bowls, place a portion of cooked flat rice noodles.
- Ladle the hot lemongrass curry soup over the noodles.
- Top with cooked shrimp, steamed bok choy, chopped cilantro, and a squeeze of lime juice.
