If you want a perfect combination of a traditional curry mixed with a creamy noodle soup, this Panang Curry Rice Noodle Soup with Shrimp recipe is perfect for you. It takes the nutty and delicious flavors of panang curry and mixes it with a creamy rice noodle soup. And the best part of it all is its super simple. It also would be great with any variation of veggies. I used carrots, mushrooms and bok choy but it would be great with bell peppers, beans or really any other vegetable you have on hand. I recommend using Mae Ploy Panang Curry Paste as I find its the best flavor of any of the ones I tried!
If you like this recipe and are looking for something similar, try my Miso and Prawn Rice Noodle Soup.
Give this recipe a try and leave a review below!
Curry paste mix ingredients
- 3 tbsp panang curry paste
- 1 large tbsp peanut butter
- 1 tbsp coconut oil
- 1 shallot diced
- 1 red chilli minced
- 1 tbsp garlic minced or shredded
- 2 large carrots diced
- 8-10 medium mushrooms
- 2 (13.5 oz) can coconut milk (2 – 100ml cans)
- 4 cups chicken bone broth (1000 mL)
- 8 oz vermicelli rice noodles (200 g)
- 1/2 lb shrimp (250 g) deveined and shelled
- Toppings: lime, cilantro, green onion
- 2 bok choy heads stem removed
- In a small bowl, mix together the peanut butter and curry paste until well combined and set aside.
- Heat a large pot over medium-high heat. Add coconut oil until melted. Immediately add the diced shallot and sauté for 1-2 minutes until the shallot begins to become translucent.
- Add the diced chilli and ginger into the pot and combine for 1 minute. Add carrots and mushrooms (or any other veggie of choice). Sauté for 3-5 minutes.
- Once the veggies start to become more tender, add the combined curry paste mixture. Mix thoroughly with veggies so that it is well distributed. Cook the paste mixture for 2 minutes.
- Add the coconut milk and broth to the pan and bring to a simmer. Allow the soup to simmer for 5 minutes, stirring frequently.
- Add the uncooked rice noodles to the pot and cook for 6-8 minutes until fully cooked.
- Add the bok choy and the shrimp to the simmering pot. Cook for 2 minutes or until shrimp are cooked through and then remove from the heat.
- Serve immediately and top with fresh squeezed lime, green onions and fresh cilantro.