Ingredients

• 1 large onion, cut into large pieces
• 2 tablespoons vegetable oil
• 1 small jalapeño, seeds removed if desired, coarsely chopped
• 3 garlic cloves
• 1 1/2 pound small shrimp, peeled, deveined
• 1 tablespoon curry powder
• 1 tablespoon gochugaru (Korean red pepper powder)
• 2 teaspoons finely grated peeled ginger
• 1 tablespoon tomato paste
• 1 tablespoon all-purpose flour
• 4 cups low-sodium chicken broth
• 12 ounces wide rice noodles
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1 teaspoon finely grated lime zest
• 2 tablespoons fresh lime juice
• Chili oil, fresh basil leaves, and sliced scallions (for serving)

Instructions

1. Finely chop onion in a food processor. Heat oil in a large skillet over medium and cook onion, stirring often, until soft and starting to brown, 6–8 minutes. Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
2. Meanwhile, finely chop jalapeño and garlic in processor; place in a small bowl. Pulse shrimp in processor until coarsely ground; set aside.
3. Add jalapeño and garlic to skillet along with curry powder, gochugaru, and ginger; cook, stirring, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until paste is slightly darkened, about 3 minutes. Add reserved shrimp and cook, stirring often, until cooked through, about 5 minutes.
4. Sprinkle flour over mixture and cook, stirring, until flour is no longer visible. Add broth; bring to a boil. Reduce heat and simmer briskly, stirring occasionally, until reduced by half, 25–30 minutes.
5. Meanwhile, cook noodles according to package directions; drain. Add to sauce, tossing to coat. Remove from heat; stir in citrus zest and juice. Drizzle with chili oil and top with basil and scallions.