Ingredients:

  • 2 stalks fresh lemongrass, bottom 4 inches finely minced (approx. 30g)
  • 3 tbsp Thai red curry paste (45g)
  • 1 tbsp fresh ginger, grated (15g)
  • 4 cloves garlic, minced (20g)
  • 2 Thai bird’s eye chilies, sliced
  • 2 tbsp neutral oil (30ml)
  • 2 cans (13.5 oz each) full-fat coconut milk (800ml)
  • 3 cups high-quality vegetable or chicken stock (710ml)
  • 2 tbsp fish sauce (30ml)
  • 1 tbsp brown sugar (12g)
  • 2 organic limes, zest and juice
  • 8 oz dry rice noodles (225g)
  • 1 cup shiitake mushrooms, sliced (75g)
  • 1 cup red bell pepper, thinly sliced (150g)
  • 1 lb large shrimp, peeled and deveined (450g)
  • 1/2 cup fresh cilantro and Thai basil, for garnish
  • 2 scallions, thinly sliced

Instructions:

  1. Heat the neutral oil in a large heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the minced lemongrass, grated ginger, minced garlic, and sliced Thai chilies. Sauté for 2–3 minutes until the garlic is golden and aromatics are fragrant.
  3. Stir in the Thai red curry paste and cook for 60 seconds, stirring constantly to 'fry' the paste and deepen its flavor.
  4. Pour in the chicken or vegetable stock and the solids from the top of the coconut milk cans. Whisk until the curry paste is fully incorporated into the liquid.
  5. Add the sliced shiitake mushrooms and red bell peppers. Bring the broth to a gentle simmer for 5 minutes.
  6. Add the shrimp to the broth and simmer for 2-3 minutes until pink and opaque. Stir in the remaining coconut milk liquid, fish sauce, brown sugar, lime zest, and lime juice.
  7. While the broth simmers, cook the rice noodles in a separate pot of boiling water according to package instructions (usually 3-5 minutes). Drain immediately.
  8. Divide the cooked noodles into four deep bowls. Ladle the hot coconut broth and protein over the noodles.
  9. Garnish with fresh cilantro, Thai basil, and sliced scallions before serving.