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Burmese Shrimp Curry with Rice Noodles

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 People

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.

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

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.

Notes

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.