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Golden Coconut Curry Noodle Soup with Sautéed Shrimp
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 


Author: @forevermunchies
Ingredients
  • 1 batch noodles (wide), cooked (see recipe above)
  • 3 tbsp olive oil (separated)
  • 15 large raw shrimp (ex: black tiger shrimp), shells removed (if frozen, defrost and pat dry)
  • 1 medium onion , diced
  • 4 garlic cloves , diced
  • 1½ tbsp madras curry powder
  • 1 can (400 ml) coconut milk
  • 4 cups chicken broth , unsalted (separated)
  • 8-10 stalks asparagus (trimmed and cut into 2 inch pieces)
  • 1 large red pepper , sliced
  • Corn kernels from 1 large ear of corn
  • 1 tbsp maple syrup
  • 1-2 tbsp lemon juice
  • Salt and pepper to taste
  • Chili oil or Sriracha sauce , if desired
  • Fresh chopped herbs such as green onions , basil or cilantro
Instructions
  1. Add 2 tablespoons olive oil to a large deep pan over medium-high heat. Once oil is heated, add shrimp (it should sizzle immediately–if not, wait for the pan to heat up more). Season shrimp with salt and pepper directly in the pan. Fry 2-3 minutes, flipping half away, until shrimp is cooked. Remove shrimp from pan and set aside.
  2. To the same pan, add 1 tablespoon olive oil, onion and garlic. Sauté over medium heat while scrapping the crusted shrimp bits (extra flavour!) off the bottom of the pan. Once onion is translucent, add curry powder and stir additional minute until fragrant. Deglaze pan with 2-3 tablespoons of chicken broth, scraping the bottom of the pan. Add coconut milk and remaining chicken broth. Bring to a boil.
  3. Once boiling, add asparagus, red pepper and corn kernels into the soup. Turn heat down slightly and simmer for 1-2 minutes until vegetables are cooked but still brightly coloured and crisp. Remove from heat and add the cooked shrimp back into the pan. Stir in maple syrup and lemon juice. Season with salt and pepper to taste, plus additional maple syrup and lemon juice as needed.
  4. Portion noodles into individual bowls, ladle the coconut curry soup over the noodles, top with fresh herbs, and serve with chili oil or Sriracha sauce as desired.