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Week of 6/3/24

Green Curry Noodle Soup with Shrimp
and mushrooms / baby bok choy

Active: 30 Total: 30
Original GF Paleo Vegetarian
Green Curry Noodle Soup with Shrimp

We reached way back into our archives for inspiration for this tasty noodle soup. It makes use of fast-cooking vegetables and shrimp and gets a flavorful boost from a rich green curry base. A version of this meal first appeared in 2015.
Smarts: Curry pastes can vary widely in spice level. If you're unsure, try adding a smaller amount at first and increasing it as needed.

Tags
One Pot, Quick and Easy
Proteins
Shellfish
Cuisines
Asian - Fusion
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42

Ingredients

Metric
Servings:
4
Green Curry Noodle Soup with Shrimp:
  • Shrimp - 1 lb , defrosted if frozen
  • Onions, red - 1/2 , sliced
  • Garlic - 1 clove , chopped
  • Baby bok choy - 1 lb , chopped (sub regular bok choy or any green vegetable of your choice)
  • Mushrooms, brown or cremini - 8 oz , sliced (look for pre-sliced to save time)
  • Noodles, udon - 8 oz (sub any type of long noodle)
  • Curry paste, green - 2 Tbsp (use more or less according to your spice preference; sub red curry paste)
  • Coconut milk (14 oz / 397 g) - 1 can
  • Brown sugar - 1 1/2 Tbsp
  • Fish sauce - 2 Tbsp
  • Cilantro, fresh - 2 Tbsp , roughly chopped
  • Oil, cooking - 1 Tbsp
  • Stock, any type - 3 cups
  • Lime juice - 2 tsp

Prep

  1. Shrimp - Defrost if frozen.

  2. Onions / Garlic / Bok choy - Prep as directed and store separately. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms if not pre-sliced (Can be done up to 3 days ahead)

  4. Noodles - Cook noodles according to package instructions. (Can be done up to 3 days ahead)

  5. Make curry base - Whisk together curry paste, coconut milk, brown sugar, and fish sauce. (Can be done 1 day ahead)

  6. Cilantro - Prep as directed.

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Make

  1. Heat a large pot with cooking oil over medium heat. Add onions to heated oil and saute until tender and translucent, 4 to 5 minutes.

  2. Add garlic and saute until fragrant, about 1 minute more.

  3. Stir in curry base and stock and bring to a simmer. Reduce heat and cover with a lid. Simmer gently for ~5 minutes to let the flavors come together.

  4. Remove the lid and add mushrooms and bok choy. Continue to simmer until vegetables are tender, 4 to 5 minutes.

  5. Stir in shrimp and simmer until opaque and cooked through, 2 to 3 minutes more. Remove from heat and stir in lime juice. Taste and season with some salt and pepper, more lime juice, or more fish sauce if desired.

  6. Portion noodles into bowls. Ladle soup over noodles and top with cilantro. Enjoy!

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