In spite of the chopping, soaking, and peeling, this intoxicatingly rich noodle soup comes together relatively quickly and uses green or red Thai curry paste. Lemongrass and makrut lime leaves add authentic flavor but can be omitted if finding them proves difficult. If you are lucky enough to find lemongrass at your grocery store, buy 3 or 4 stalks and store them in the freezer, tightly wrapped. They keep forever and are actually easier to mince or grate when slightly frozen. Fresh lime leaves can be stored in the freezer as well.
Ingredients
4 ounces uncooked rice vermicelli
2 tablespoons neutral oil, such as grapeseed or canola
1 small yellow onion, finely chopped
1 tablespoon finely chopped peeled ginger
2 large garlic cloves, finely chopped
1 tablespoon finely chopped or grated lemongrass (optional) (see Pro Tips below)
2 to 5 tablespoons Thai green or red curry paste, depending on heat preference
2 cups chicken broth or seafood stock
1 (14-ounce) can unsweetened coconut milk
4 makrut lime leaves or 1-inch wide strips of lime zest removed with a vegetable peeler
1 tablespoon Asian fish sauce, plus more for seasoning
Pinch of sugar
3 cups coarsely chopped bok choy or napa cabbage
1 pound spot shrimp, sidestriped shrimp, or Louisiana white shrimp, peeled Available in our Premium Seafood Subscription Box
1 tablespoon freshly squeezed lime juice, plus lime wedges for serving
3 tablespoons each chopped fresh cilantro thai basil
1 hot red or green chile, thinly sliced and seeded
Directions
Soak the Noodles
In a heatproof bowl, cover the vermicelli with boiling water and let sit until pliable, 15 to 20 minutes, or according to package directions.
Build the Soup
Heat the oil in a medium pot or Dutch oven over medium-high heat until shimmering. Add the onion, ginger, garlic, and lemongrass, if using, and cook until just beginning to brown, about 5 minutes. Stir in the curry paste until combined. Add the broth, coconut milk, lime leaves, fish sauce, and sugar. Add the bok choy and bring to a boil. Reduce the heat to medium and simmer until the bok choy is tender, 2 to 3 minutes.
Cook the Noodles
Meanwhile, bring a medium pot of water to a boil. Drain the noodles, then add them to the boiling water and cook just until tender, about 30 seconds, depending on type of noodle. Drain and rinse under lukewarm water.
Add the Shrimp and Serve
To the curry base, add the shrimp and cook over medium heat until pink and curled, 2 to 3 minutes. Stir in the lime juice and season to taste with fish sauce. Just before serving, remove the lime leaves or zest strips.
Divide the noodles between 4 bowls and ladle the seafood soup over top. Garnish with the herbs, chiles, and lime wedges. Enjoy!
Pro Tips
Beverage Pairings
Slurp this soup while sipping a tangy Austrian grüner veltliner or bright and slightly bubbly Portuguese vinho verde.
Chef's tip
To use lemongrass, first peel away the tough outer leaves before mincing or grating it. Store lemongrass in a zippered freezer bag in the freezer, even if you hardly use it. It keeps well and grates far easier on a microplane. Come winter, it adds much-missed summer brightness to curries, sauces, and marinades. Make your own Thai Green Curry paste using Grace’s own recipe
Ingredient Swaps
Any combination of fish and shellfish will work here. Just be sure to remove the skin and pin bones if using salmon or sablefish.
Fresh, dried, or frozen makrut lime leaves are available at Asian markets or online grocers. You can also use the same number of 1-inch wide strips of lime zest removed with a vegetable peeler.
The flavor of Thai basil, sometimes called holy basil, is slightly more pungent than regular basil and has undertones of licorice and spice. Regular basil is a fine alternative.
