Step 1: Prepare Your Mise en Place

Start by organizing all ingredients, known as mise en place, to ensure smooth cooking. Thinly slice the small onion for even cooking and a subtle sweetness that melts into the broth. Mince two cloves of garlic finely and chop one tablespoon of fresh ginger, or use ginger paste for convenience; these aromatics form the flavor base.

Bruise a three-inch piece of lemongrass by smashing it gently with the flat side of a knife to release its citrusy oils without breaking it apart. Zest and juice one lime, setting aside the vibrant green zest and tangy juice. Roughly tear about two cups of bok choy into bite-sized pieces, keeping the leaves and stems separate if desired for texture variation.

Rinse one cup of sugar snap peas and trim any tough ends. Devein and shell one pound of shrimp, leaving tails on for easy eating. Cook eight ounces of rice noodles separately according to package instructions, drain, and set aside to prevent starch from clouding the broth. Chop scallions and cilantro for garnish. This preparation takes about 15 minutes but saves time later.​​

Step 2: Sauté the Aromatics

Heat two tablespoons of vegetable oil in a large pot over medium heat until shimmering but not smoking. Add the thinly sliced onion, minced garlic, and chopped ginger. Sauté for four to five minutes, stirring occasionally, until the onion softens and turns translucent, releasing a fragrant aroma that fills your kitchen.

Stir in one tablespoon of red Thai curry paste and cook for about 20 seconds, allowing the paste to bloom and intensify its spicy, earthy flavors without burning. This step builds the foundational taste profile, ensuring every spoonful bursts with complexity.​​

Step 3: Build and Simmer the Broth

Pour in one can of whole coconut milk and one can of light coconut milk, followed by two cups of water or chicken stock for depth. Add the bruised lemongrass, one tablespoon of fish sauce for salty umami, and the lime zest and juice for bright acidity.

Stir everything together thoroughly to combine. Bring the mixture to a gentle boil over medium-high heat, then reduce to medium-low and simmer uncovered for 20 minutes.

During this time, the lemongrass infuses the broth with subtle lemony notes, the coconut milks create a velvety texture, and flavors meld into a harmonious balance. Skim any foam that rises to the surface for a clearer broth. This simmering phase is crucial for developing the soup’s signature creaminess and spice.​​

Step 4: Cook Noodles Separately

While the broth simmers, boil the rice noodles in a separate medium pot of salted water as per package directions, usually three to five minutes for al dente texture. Drain immediately and rinse under cold water to stop cooking and prevent sticking. Toss with a touch of oil if needed. Cooking noodles apart keeps the broth pristine and allows flexibility in portioning.​​

Step 5: Add Shrimp and Vegetables

After 20 minutes, increase heat slightly to medium. Add the prepared shrimp, roughly torn bok choy, and sugar snap peas directly into the simmering broth. Stir gently to submerge everything. Simmer for an additional five minutes, or until shrimp turn pink, opaque, and curl into a C-shape, indicating perfect doneness.

The bok choy wilts slightly for tenderness, while snap peas retain a crisp snap. Taste the broth now; adjust seasoning with extra fish sauce for saltiness or a pinch of salt if needed. Avoid overcooking to preserve vegetable crunch and shrimp juiciness.​​

Step 6: Finish and Serve

Stir in a handful of chopped cilantro to brighten the dish with fresh herbal notes. Divide cooked rice noodles into four serving bowls as the base. Ladle the hot shrimp and vegetable broth generously over the noodles.

Top each bowl with chopped scallions and additional cilantro for color and crunch. Serve immediately while steaming hot, encouraging slurping for the full experience. No extra lime is needed due to the full lime zest and juice already incorporated.