Description
This Thai Shrimp Coconut Noodle Soup is a comforting and flavorful dish with a perfect blend of creamy coconut milk, spicy red curry paste, and succulent shrimp. Loaded with vegetables and rice noodles, it’s a complete meal in a bowl.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 small yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons red curry paste (adjust to heat preference)
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
Additional Ingredients:
- 6 ounces rice noodles
- 1 pound raw shrimp, peeled and deveined
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 2 cups baby spinach or bok choy
- juice of 1 lime
- fresh cilantro and sliced green onions for garnish
- lime wedges for serving
Instructions
- Heat coconut oil: In a large pot over medium heat, sauté onion until softened. Add garlic, ginger, and red curry paste.
- Add liquids: Pour in coconut milk, broth, fish sauce, and brown sugar. Bring to a simmer.
- Cook noodles: Add rice noodles and cook until tender.
- Add shrimp and veggies: Stir in shrimp, bell pepper, and carrots. Cook until shrimp is pink.
- Finish soup: Add spinach, bok choy, and lime juice. Adjust seasoning.
- Serve: Garnish with cilantro, green onions, and lime wedges.
Notes
- Adjust curry paste for spice level
- For vegetarian version, omit shrimp and fish sauce, add tofu and soy sauce
- Include mushrooms or snap peas for more veggies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 6g
- Sodium: 880mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 165mg
