In a bowl, combine the peeled and deveined shrimp with 2 tablespoons of fish sauce and 2 tablespoons of avocado oil.
Add the red Thai curry paste and mix well to coat the shrimp evenly.
Preheat a grill or grill pan over medium-high heat.
Grill the shrimp for 2-3 minutes per side or until they turn pink and have grill marks. Set aside.
In a large pot, heat a bit of avocado oil over medium heat.
Add the sliced onion, kaffir lime leaves, smashed lemongrass, sliced ginger, and Thai red chilies. Sauté for about 3-4 minutes until fragrant.
Stir in the sliced zucchini and carrots.
Add the tomato wedges and continue to cook for another 2-3 minutes until the vegetables start to soften.
Pour in 6 cups of water and bring the mixture to a boil.
Reduce the heat and let it simmer for about 15-20 minutes to infuse the flavors.
Remove the lemongrass stalks and kaffir lime leaves from the pot.
Season the soup with more fish sauce if needed.
Squeeze in the juice of 3 limes to add acidity to the soup.
Taste and adjust the spiciness and seasoning to your liking by adding more Thai red chilies if desired.
Just before serving, add the cooked rice noodles to the soup and stir to combine.
Ladle the hot and flavorful Tom Yum Soup with noodles into bowls.
Top each serving with grilled red curry shrimp.
Garnish with chopped green onions and cilantro leaves.
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Ingredients
Directions
In a bowl, combine the peeled and deveined shrimp with 2 tablespoons of fish sauce and 2 tablespoons of avocado oil.
Add the red Thai curry paste and mix well to coat the shrimp evenly.
Preheat a grill or grill pan over medium-high heat.
Grill the shrimp for 2-3 minutes per side or until they turn pink and have grill marks. Set aside.
In a large pot, heat a bit of avocado oil over medium heat.
Add the sliced onion, kaffir lime leaves, smashed lemongrass, sliced ginger, and Thai red chilies. Sauté for about 3-4 minutes until fragrant.
Stir in the sliced zucchini and carrots.
Add the tomato wedges and continue to cook for another 2-3 minutes until the vegetables start to soften.
Pour in 6 cups of water and bring the mixture to a boil.
Reduce the heat and let it simmer for about 15-20 minutes to infuse the flavors.
Remove the lemongrass stalks and kaffir lime leaves from the pot.
Season the soup with more fish sauce if needed.
Squeeze in the juice of 3 limes to add acidity to the soup.
Taste and adjust the spiciness and seasoning to your liking by adding more Thai red chilies if desired.
Just before serving, add the cooked rice noodles to the soup and stir to combine.
Ladle the hot and flavorful Tom Yum Soup with noodles into bowls.
Top each serving with grilled red curry shrimp.
Garnish with chopped green onions and cilantro leaves.