Thai Red Curry Noodle Soup with Shrimp

Serve the soup hot with extra lime wedges on the side for an added burst of freshness.
If you have leftovers, store the soup in an airtight container in the fridge for up to 2 days. Reheat on the stove, adding a little extra broth if necessary.
Variations:

Spicy: Add more red curry paste or a few slices of fresh chili for an extra kick.
Vegetarian: Substitute the shrimp with tofu or extra vegetables for a plant-based version of this dish.
FAQ:

Can I use a different type of noodle?

Yes, you can use any noodle you prefer, such as egg noodles or soba noodles, instead of rice noodles.
Is the soup very spicy?

The soup has a moderate level of heat from the red curry paste, but you can adjust the amount of curry paste to suit your spice tolerance.
Can I make this dish in advance?

You can prepare the soup base in advance, then add the shrimp and noodles just before serving to keep the shrimp tender and the noodles fresh.
Details:

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Enjoy this Thai Red Curry Noodle Soup with Shrimp for a rich, comforting meal that’s perfect for any day of the week!