CURRIED SHRIMP AND NOODLE SOUP

Curried Shrimp and Noodle Soup image

Provided by Martha Stewart

Time 25m

Number Of Ingredients 10

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1/4 cup Thai red curry paste, such as Maesri
4 cups low-sodium chicken broth
1 can (13.5 ounces) coconut milk
10 sprigs cilantro, plus more leaves for serving
8 ounces vermicelli rice noodles
1 packed teaspoon grated lime zest and 2 tablespoons fresh juice, plus wedges for serving (optional)
2 tablespoons fish sauce, such as Red Boat
1 pound large shrimp, peeled and deveined
2 cups shredded Napa or Savoy cabbage
Chopped roasted peanuts, for serving

Steps:

In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.