Ingredients
Units
Scale
- olive oil
- 1 shallot, finely diced
- 1 red onion, finely diced
- 1 red bell pepper, diced
- 3 garlic cloves, minced
- 1 green onion, whites and greens separated and sliced
- 200 ml unsalted shrimp fond (or unsalted seafood/other stock)
- 400 ml water
- 400 ml coconut milk
- 2 packs udon noodles (wet udon preferred)
- 1 inch piece fresh ginger, grated
- 1 tsp gochujang
- 1 tbsp sriracha
- 3 tbsp red curry paste
- 1 tbsp rock sugar, lightly crushed (or dark brown sugar)
- 1 tbsp soy sauce
- 200 g shrimp, deveined + peeled and sliced in half
- 1/8 tsp hing (asafoetida), optional
- 1 tsp lime juice
- sesame seeds, optional topping
- chili oil, optional topping
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Cook shrimp for 2 to 3 minutes until lightly golden, then remove and set aside. Add a little more olive oil and bloom the optional hing over medium-high heat for 1 minute.
- Add garlic, shallot, red onion, scallion whites, and red bell pepper. Cook for 3 to 4 minutes until tender and fragrant. Stir in ginger and red curry paste and cook for 1 minute.
- Pour in shrimp fond, coconut milk, and water. Bring to a boil, then reduce to a gentle simmer and cook for 10 minutes.
- Stir in soy sauce, sriracha, gochujang, and rock sugar. Add udon noodles and cook for about 3 minutes until tender.
- Remove from heat and finish with cooked shrimp, green onion greens, and lime juice. Season with salt and pepper to taste. Serve with sesame seeds and chili oil, if using.
- Prep Time: 15 minutes
- Cook Time: 20 minutes