Thai Red Curry Soup

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  Rice Noodles, Dry(227g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic(240g)
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  Vegetable Broth, Low Sodium(1920g)
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  Coconut Milk, Full-Fat, Canned
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  Thai red curry paste(90g)
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  Ginger, Fresh Root
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  Shrimp(480g)

Instructions

1. 1Cook the rice noodles according to package directions in a large pot of boiling water. Drain in a colander, rinse briefly with cold water, then toss with a splash of olive oil to prevent sticking. Set aside.
2. 2Heat olive oil in a separate large stockpot over medium-high heat for 1 minute. Add the diced onion and sauté for 5 minutes, stirring occasionally, until softened and translucent.
3. 3Add the minced garlic and fresh ginger to the onion, sauté for 1 minute over medium-high heat, stirring constantly, until fragrant.
4. 4Pour in the vegetable broth and coconut milk, then stir in the Thai red curry paste until fully combined. Increase heat to medium-high and bring to a simmer, stirring occasionally, about 3–5 minutes.
5. 5Once simmering, add the raw shrimp directly to the broth. Cook over medium heat for 4–5 minutes, stirring gently, until the shrimp are opaque and internal temperature reaches 165°F.
6. 6Reduce heat to medium-low and simmer the entire soup for 2–3 minutes to meld flavors. Taste and adjust seasoning with salt, black pepper, or additional curry paste as needed.
7. 7Divide the cooked rice noodles evenly among 8 airtight containers while hot. Ladle the shrimp broth over the noodles in each container, ensuring even distribution of shrimp and broth.
8. 8Seal containers and cool to room temperature before refrigerating. Reheat gently over medium heat or in the microwave (3–4 minutes) until hot before serving.