Quick Khao Soi Shrimp

Step 1

Fill a medium pot with water and bring it to a rolling boil over high heat, about 8 minutes. You'll see large bubbles breaking the surface constantly.

Step 2

Add the rice noodles to the boiling water and stir gently with a wooden spoon to separate them. Cook until they are soft and bend easily, about 4 minutes.

Step 3

Pour the noodles into a colander (a bowl with small holes) and rinse them under cold running water until they feel cool, about 30 seconds. Set the drained noodles on a clean plate.

Step 4

Cut the lime in half crosswise. Squeeze one half into a small bowl and set aside; keep the other half for garnish.

Step 5

Pour the coconut milk into the same pot you used for noodles (no need to wash it). Set the heat to medium and stir with a wooden spoon until the milk is smooth and warm, about 1 minute.

Step 6

Add the red curry paste to the warm coconut milk and stir constantly for 90 seconds until the paste breaks apart and the mixture smells fragrant and strong.

Step 7

Pour in the broth and stir once. Increase heat to medium-high and wait until small bubbles appear around the edges and the surface shivers, about 3 minutes.

Step 8

Add the shrimp and stir them into the broth with a wooden spoon. Cook until the shrimp turn from gray to bright pink and feel firm when pressed gently, about 3 minutes.

Step 9

Stir in the fish sauce. Taste the broth by sipping a small spoonful, then squeeze the lime juice into the pot and stir once.

Step 10

Divide the drained noodles between two deep bowls, using about 2 ounces (one handful) per bowl.

Step 11

Ladle the broth and shrimp over the noodles, pouring until each bowl is about three-quarters full.