Thai Shrimp Coconut Noodle Soup
A delightful dish that transports your taste buds to Thailand with creamy coconut, shrimp, and colorful vegetables, perfect for a weeknight dinner.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 8 ounces raw shrimp, peeled, deveined, and tails removed Use fresh shrimp for superior flavor.
- 1 tablespoon coconut oil
- 1/4 teaspoon salt
- 7 ounces rice noodles Substitutes: ramen, glass noodles, or mung bean vermicelli.
- 1 small shallot, finely chopped
- 3 tablespoons Thai red curry paste Adjust according to spice preference.
- 3 cloves garlic, minced
- 1 inch piece of fresh ginger, grated
- 4 cups chicken broth Use seafood broth for extra depth.
- 1 can (14 ounces) unsweetened coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon red chili flakes (optional) For extra spice.
- 1 medium red bell pepper, thinly sliced
- 5 ounces cremini mushrooms, sliced
- 2 cups baby spinach
- 1 tablespoon fresh lime juice Plus extra lime wedges for serving.
- 1 bunch fresh cilantro, for garnish
Instructions
Preparation
- Cook the noodles according to the package instructions. If using mung bean vermicelli, soak it in warm water for 10-15 minutes until softened, then drain and set aside.
Cooking
- Heat the coconut oil in a heavy-bottomed pot over medium-high heat. Add the shrimp, season with salt, and cook for 2-3 minutes per side until they turn pink and opaque. Remove the shrimp from the pot and set aside.
- In the same pot, sauté the shallot for about 1 minute until it softens. Stir in the garlic, ginger, and Thai red curry paste, cooking for an additional 2 minutes until fragrant.
- Pour in the chicken or seafood broth and bring it to a gentle simmer. Stir in the coconut milk, fish sauce, brown sugar, and red chili flakes (if using).
- Add the red bell pepper and mushrooms, allowing them to cook for 5 minutes until tender. Finally, stir in the baby spinach and let it wilt for about 30 seconds. Add the lime juice and stir to combine.
- Divide the cooked and drained noodles between serving bowls. Ladle the hot soup over the noodles to warm them up. Top each bowl with the browned shrimp and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of citrus.
Notes
To elevate your soup, use fresh ingredients, adjust spice levels, and add garnishes like green onions or toasted sesame seeds. Adjust the recipe to incorporate seasonal vegetables.