When you’re craving a bowl of hot noodle soup with shrimp and vegetables plus a bit of spice, all you need are one pot and 20 minutes. Really. This recipe is simple, easy, and the flavors are so good.

When Mango Tree debuts in CityCenterDC in December, the two-story Thai eatery will be the first in the US for the Bangkok brand. Restaurateur Richard Sandoval of El Centro D.F., Masa 14, Toro Toro, ...

With orange carrots and kabocha squash, green zucchini and chayote, yellow baby corn, fat white shrimp and handfuls of spinach and lemon basil, this is an eye-catching, colorful, leafy soup. It’s so ...

Boost broth with ethnic ingredients. Hearty soup includes chicken and shrimp with a splash of citrus. A plain bowl of broth with a few veggies or noodles can be comforting on its own. But with a few ...

Rinse shrimp under cold water. In a large stock pot on medium high heat, melt butter and cook shrimp until pink, stirring frequently, about 2 minutes. Remove from pot and set aside. Add to pot onion, ...

In a large pot over medium heat, add the olive oil, garlic, ginger and lemongrass. Give it a stir, then add the curry, crushed red pepper flakes and the stock. Increase the heat to medium-high ...

Simmer 4 cups stock with a split 2-inch piece of lemongrass and a few thin slices of peeled ginger for 10 minutes. Add 2 cups peeled shrimp (about 15) and a few drops fish sauce. Simmer gently for 5 ...