Step 1

In a large stockpot over medium heat, melt butter. Once melted, add shrimp, salt, and pepper, stirring to combine. Cook until the shrimp just starts to turn pink, about 1 to 2 minutes.

Step 2

Stir in garlic, onion, and red pepper. Cook until vegetables are tender, about 3 minutes.

Step 3

Stir in ginger and lemongrass, cooking until fragrant, about 1 minute.

Step 4

Whisk in curry paste and coconut milk until combined. Whisk in Campbell’s Condensed Tomato Soup and vegetable stock until combined.

Step 5

Cook, stirring frequently, for about 1 to 2 minutes. Bring the soup to a boil, then reduce to a simmer to thicken—about 8 to 10 minutes.

Step 6

While the soup is simmering, cook rice noodles according to their package instructions.

Step 7

Drain rice noodles and stir into the soup. Stir in cilantro until combined.

Step 8

Serve warm with fresh cilantro and lime juice.