1 tsp peanut oil
2 tsp Thai red curry paste
5 cups chicken broth
2 dried kaffir lime leaves
1 tbsp ginger, minced
1 tbsp dried lemongrass (or 1 fresh stalk, peeled and bruised)
3/4 lb medium shrimp, peeled, deveined and halved lengthwise
4 ounces shiitake mushrooms, stemmed, sliced 1/8 inch thick
8 ounces Napa cabbage, cut crosswise into 1/8-inch-thick slices
(about 4 cups)
1/4 cup fresh lime juice, plus additional to taste
1 tbsp fish sauce
fresh cilantro, finely chopped
scallions, finely chopped
1 jalapeno, thinly sliced (optional)
Heat oil in heavy large pot over medium heat. Add curry paste and stir until beginning to stick to pan, about 4 minutes. Stir in chicken broth, kaffir lime leaves, minced ginger and lemongrass. Bring soup to boil and reduce heat to medium. Simmer broth for 5 minutes. Add shrimp and mushrooms. Cook until shrimp begin to turn pink, about 2 minutes. Add cabbage. Cook until the cabbage begins to wilt, about 30 seconds. Stir in lime juice and fish sauce. Season to taste with additional salt, fish sauce and/or lime juice.
Meanwhile, cook the rice noodles according to package instructions until just cooked. Don't start cooking the rice noodles until the soup is just about complete because otherwise they will stick together in a big soggy, congealed mess. Once you drain the noodles, drizzle with a little vegetable oil and toss.
Divide noodles among bowls. Ladle in soup and sprinkle with cilantro, scallions, jalapenos and serve. Lime wedges and sriracha would make nice toppings/accompaniments.