Scale

For the Soup:

1 lb (450 g) shrimp, peeled and deveined

8 oz (225 g) rice noodles

1 tbsp vegetable oil

1 small onion, thinly sliced

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp red curry paste

4 cups coconut milk (full-fat or light)

2 cups chicken or vegetable broth

1 tbsp fish sauce (or soy sauce for vegetarian option)

1 tbsp lime juice

1 tsp sugar

1 red bell pepper, thinly sliced

1 cup snap peas or green beans

Fresh cilantro and lime wedges for garnish

Prepare Noodles:
Cook rice noodles according to package instructions. Drain and set aside.
Sauté Aromatics:
Heat oil in a large pot over medium heat. Add onion, garlic, and ginger. Sauté 2–3 minutes until fragrant.
Add Curry & Liquids:
Stir in red curry paste for 1 minute. Pour in coconut milk and broth, then bring to a gentle simmer.
Cook Vegetables:
Add bell pepper and snap peas. Simmer 3–4 minutes until vegetables are tender-crisp.
Add Shrimp:
Stir in shrimp and cook 3–4 minutes until pink and cooked through.
Season & Finish:
Add fish sauce, lime juice, and sugar. Adjust seasoning to taste.
Serve:
Divide cooked noodles into bowls, ladle soup over noodles, and garnish with fresh cilantro and lime wedges.

For extra protein, add tofu or chicken instead of shrimp.

Adjust spice level by adding more or less red curry paste.

Can be made ahead: store noodles separately and add just before serving.

Top with chopped green onions, chili slices, or Thai basil for extra flavor.