I made this recipe and I have to say I loved it. It had the right amount of spice and was delicious. I’m sure you can make this vegan by omitting the fish sauce (use soy instead), the shrimp (add some extra veg with the mushrooms), veggie stock instead of chicken stock. You can serve it over rice noodles, or soba, or pasta. I happen to love soba, so I did that. You can also just make it a soup.

I swear I’m never getting takeout again. Sorry about the metric system in the recipe. I have tried to convert it as much as possible.

450g (1 lb) of shrimp, peeled and deveined. I used frozen shrimp (defrosted) from the supermarket.
2 cans of coconut milk
1 1/4 cups of water
1 cup of chicken stock.
One inch piece of ginger finely grated
3-4 garlic gloves minced
1 small onion thinly sliced
1 spring onion— white part chopped and the green part chopped but keep them separated
1 1/2 limes of lime juice plus zest
I thing of lemon grass, bruised to bring out the flavor (take it out when meal is done)
Coriander minced— use the stems too. I think I use a nice handful
3 Tbsps of red curry paste (I use C O C K brand, lol at the name) and it was quite spicy, but I like spicy, so you may want to tone this part down
1 Tbsp fish sauce (you could use soy sauce, but I prefer fish sauce)
handful of snap peas
two Pak Choy roughly chopped
100 (5-6 largish mushrooms) grams or more of mushrooms thickly sliced
250g (8 ozs) of soba noodles.

So I sautéed the white scallion part, small onion, garlic and ginger in veg oil for a few mins on medium heat until they were softened. Do not burn. I then added in my curry paste and sautéed that for about 30 secs to a min until it smells nice and flavorful. Added the stock, coconut milk, lime juice, lemongrass, and fish sauce. I brought it to a boil and then simmered it for 10 mins. I then added my mushrooms and snap peas and simmered it for 10 more mins. You can probably add more veggies here, like frozen broccoli or whatever you want.

At this time I got my water ready for soba noodles in a separate big pot and brought that to a boil. I cooked it for 5 mins and then drained them and rinsed with cold water. I then put the noodles in a pot of cold water and stirred to break up the noodles. I drained again and rinsed with cold water. Splashed some sesame oil on the noodles (you could probably just use regular oil) to keep them from sticking.

Put the shrimp and Pak Choy into the coconut broth. Added the green part of the scallion and the minced coriander. Cooked for about five minutes on medium until shrimp were done.

Put some noodles in a bowl and poured that broth over it with the veggies and shrimp.

It was really good! BF said it was spicy, but he’s German, lol. He’ll probably complain to me tomorrow that his stomach is bothering him. I can handle spice; he cannot.

I based my recipe on Laura in the Kitchen on YouTube, but changed a few things. I think you can find the link if you google Thai Coconut Shrimp Noodle Bowl Laura Vitale.