Thai Shrimp Coconut Noodle Soup
A tantalizing Thai soup featuring tender shrimp, creamy coconut milk, and delicate rice noodles, all combined with vibrant vegetables for a comforting bowl of warm flavors.
Servings: 4 servings
Calories: 475kcal
Ingredients
Main Ingredients
- 8 ounces raw shrimp, peeled, deveined, and tails removed Sweet and tender, adds a bite of the ocean.
- 1 tablespoon coconut oil Infuses a delicious tropical flavor.
- 1/4 teaspoon salt Enhances all vibrant flavors.
- 7 ounces rice noodles Can substitute with ramen, glass noodles, or mung bean vermicelli.
- 1 small shallot, finely chopped Adds subtle sweetness and depth.
- 3 tablespoons Thai red curry paste Brings delightful kick and warmth.
- 3 cloves garlic, minced Adds an irresistible aroma.
- 1 inch piece fresh ginger, grated Provides zesty freshness.
- 4 cups chicken or seafood broth Base of the soup.
- 1 can (14 ounces) unsweetened coconut milk Provides creamy, rich consistency.
- 1 tablespoon fish sauce Adds savory umami flavor.
- 1 tablespoon brown sugar Balances the spices with sweetness.
- 1/4 teaspoon red chili flakes (optional) For extra spice.
- 1 medium red bell pepper, thinly sliced Adds crunch and color.
- 5 ounces cremini mushrooms, sliced Enhances nutrient profile.
- 2 cups baby spinach Wilts beautifully in the broth.
- 1 tablespoon fresh lime juice Brightens up the flavors.
- Fresh cilantro, for garnish Adds freshness.
- Lime wedges, to serve Offers tangy burst of citrus.
Instructions
Preparation
- Cook the noodles according to package instructions. If using mung bean vermicelli, soak in warm water for 10-15 minutes until softened, then drain and set aside.
- Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add the shrimp, season with salt, and cook for 2-3 minutes on each side until pink and opaque. Remove shrimp and set aside.
Cooking
- In the same pot, sauté the shallot for about 1 minute until softened. Stir in the garlic, ginger, and Thai red curry paste; cook for 2 minutes until fragrant.
- Pour in the broth and bring to a simmer. Stir in coconut milk, fish sauce, brown sugar, and optional red chili flakes. Add red bell pepper and mushrooms, cooking for 5 minutes until tender.
- Stir in baby spinach and let it wilt for about 30 seconds. Add lime juice before serving.
Serving
- Divide the cooked noodles into bowls. Ladle soup over them and top with shrimp. Garnish with fresh cilantro and serve with lime wedges.
Notes
Use fresh ingredients for enhanced flavors. Customize spice levels by adjusting curry paste and chili flakes. Add your favorite vegetables for more variety.