Coconut Red Curry Shrimp Noodle Soup

Inspired by a traditional Malaysian dish, this piquant, spicy curry is packed with flavor. Juicy shrimp and fresh vegetables simmer in an aromatic base of red curry paste, fresh ginger and garlic, which is balanced by rich and creamy coconut milk.

9 tablespoons coconut oil, divided

2 pounds raw peeled and deveined shrimp, patted dry

Kosher salt

Freshly ground black pepper

1 large sweet onion, sliced

2 red bell peppers, sliced

1 orange bell pepper, sliced

6 garlic cloves, minced

2 teaspoons freshly grated ginger

6 tablespoons red curry paste

3 (14-ounce) cans full-fat coconut milk

3 (14-ounce) cans light coconut milk

1 1/2 cups sugar snap peas

16 ounces cooked rice noodles or soba noodles

1/2 cup fresh chopped cilantro, plus more for garnish

6 green onions, sliced

Heat 6 tablespoons coconut oil in a large stockpot set over medium heat. Add shrimp and cook until opaque, pink and cooked through. Season shrimp with a pinch of salt and pepper. Remove from the pot and set aside on a plate.

Add remaining coconut oil to the stockpot. Add onion and bell peppers to the pot and season with a pinch of salt and pepper. Cover and cook until vegetables have begun to soften, about 5 minutes. Add garlic, ginger and curry paste and stir to combine. Continue cooking until aromatic, stirring occasionally, about 1-2 minutes. Add coconut milk and bring liquid to a simmer. Add snap peas and 1/2 cup cilantro, cover and cook for 5 minutes longer. Remove lid and remove stockpot from the heat. Add shrimp back to the pot and stir to combine.

For serving, place some of the cooked rice noodles in a bowl and ladle the shrimp curry over the noodles. Garnish with additional cilantro and green onions.