This recipe was inspired by my travels through northern Thailand. The Burmese influence on northern Thai cuisine brings together the flavors of Thailand and the warm curry spices from India to create a melting pot of flavors. Warming curry spices, funky umami-rich fish sauce, spicy red pepper flakes, and sweet, creamy coconut milk.
Serve with rice noodles (or any kind of noodle) or simply brown or white rice.
Ingredient highlight
Turmeric! is loaded with an anti-inflammatory compound called curcumin that has shown in studies to have similar anti-inflammatory effects as ibuprofen. Curcumin is also thought to be neuroprotective, potentially reducing cognitive decline.
Make sure to add black pepper to your turmeric to help activate the curcumin.
Servings 4 People
Prep Time 5 minutes 
Cook Time 20 minutes 
Total Time 25 minutes Ingredients
- 6 oz rice noodles
- 1 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, peeled, sliced
- ½ tsp kosher salt, divided
- 4 inch piece ginger, peeled and grated about 1 tbsp
- 3 cloves garlic, chopped
- 8 oz cremini mushrooms, stems removed, thinly sliced about 2 heaping cups
- 1 red bell pepper, seeds removed, thinly sliced
- 1 tbsp curry powder
- 1 tsp ground turmeric
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- 2 cups water
- 1 13.5 oz can unsweetened full-fat coconut milk
- 1 tbsp fish sauce
- 2 tsp soy sauce or tamari
- 1 tsp maple syrup
- ¾ – 1 lb raw shrimp, peeled, deveined
- 4 cups loosely packed thinly sliced kale
- 1 tbsp lime juice
- Cilantro and/or green scallions, for garnish
- Lime wedges
- *Don’t like mushrooms? Sub with 2 cups worth of any veg! Great way to use up random veggies in the fridge.
Instructions
- Cook your rice noodles according to the package instructions. Drain, rinse, and set aside.
- In a large pot over medium heat, add the oil, onion, carrots, and ¼ teaspoon salt. Cook until softened, stirring occasionally, about 5 minutes. Add the ginger, garlic, mushrooms, bell peppers, and remaining ¼ teaspoon salt and cook for 1 more minute, stirring occasionally. Add the curry powder, turmeric, black pepper, and red pepper flakes (if using), and stir constantly for 30 seconds, to toast the spices.
- Stir in water, coconut milk, fish sauce, soy sauce, and maple syrup. Bring to a boil over high heat, then reduce the heat to low and simmer for 8 minutes or until vegetables are tender, stirring occasionally.
- Stir in the shrimp and kale and cook for 2 more minutes, or until the shrimp is cooked through and kale is wilted, stirring halfway and making sure the shrimp is submerged in the liquid. Stir in the lime juice.
- Serve over rice noodles and top with herbs and a squeeze of lime.
Items you can prep ahead (optional)
- Cook rice noodles
- Prep the vegetables (onion, carrot, garlic, mushrooms, bell pepper)
- Cook the curry (If prepping the soup ahead, I recommend waiting to add the shrimp and kale the night of so that the shrimp doesn’t overcook).
- Peel and devein your shrimp if they aren’t already
Substitutions:
- To makTo make vegan/vegetarian, skip the shrimp and just add tofu to the soup. Replace the fish sauce with soy sauce or tamari.
- Substitute chicken thighs for the shrimp – either add it in with the liquid, simmer, and shred OR add pre-shredded chicken at the end.
- Use any veggies you like (about 3-4 cups worth of chopped veggies plus the kale)! It’s a good recipe to use up veggie odds and ends. Broccoli, cabbage, cherry tomatoes would all work.
- Use any herbs: cilantro, scallions, basil, and mint would all work.
- Serve it over jasmine rice instead of rice noodles!
- If you’re not into fish sauce, substitute with more soy sauce.
Storage:
- Store leftover curry and noodles separately in an airtight container in the fridge for up to 4 days.
Leftovers + Repurposing:
- If waiting to add shrimp and kale, bring the curry to a simmer on the stove, add the kale and shrimp, and cook for 2 minutes or until the shrimp is cooked through.
- If shrimp and kale are already cooked in the soup, you can just reheat on the stove or microwave.
- No need to reheat the noodles, just pour the hot curry over the noodles and they will warm up.
- Be sure to top with a squeeze of lime juice and fresh herbs.
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