Last night I wanted to use a few things I had on hand already, cabbage, shrimp and rice noodles. Here is what I am now calling Thai Shrimp and Cabbage Noodle Soup. I think it was incredible!
32 oz. chicken broth
1 can coconut milk
1 tablespoon lemon juice
1 teaspoon fish sauce
1 to 3 teaspoons red curry paste
1 tablespoon brown sugar
1/2 yellow onion thin sliced
1/2 head of cabbage thin sliced
1 bunch of green onions, green chopped only
1 lb. cooked peeled shrimp
1/2 lb. cooked rice noodles (I used BAHN PHO)
1/4 cup basil chopped
Add broth, coconut milk, lemon juice, fish sauce, small amount of curry paste and brown sugar to pan. Stir over medium heat until hot. Add sliced onions, cabbage, green onions. Let simmer while you cook your noodles and shrimp, about 6-8 minutes. Add noodles and shrimp to soup pot. Throw in the basil and allow to simmer for another 5 minutes. Taste for level of curry heat. Add more if you would like it hotter. We use the full amount right off the bat because we like the heat but you might want to taste before going all in with the curry.