Thai Shrimp Coconut Noodle Soup
A delightful blend of creamy coconut milk, fragrant spices, and fresh ingredients, this soup features sweet shrimp, tender noodles, and vibrant vegetables for a truly unforgettable dining experience.
Servings: 4 servings
Calories: 375kcal
Ingredients
Proteins
- 8 ounces raw shrimp Peeled, deveined, and tails removed.
Liquids
- 4 cups chicken broth Or seafood broth for added depth.
- 1 can unsweetened coconut milk (14 ounces) Creates a creamy, rich consistency.
- 1 tablespoon fish sauce Provides a savory umami note.
Noodles
- 7 ounces rice noodles Alternatively, use ramen, glass noodles, or mung bean vermicelli.
Vegetables
- 1 small shallot Finely chopped.
- 3 cloves garlic Minced.
- 1 inch fresh ginger Grated.
- 1 medium red bell pepper Thinly sliced.
- 5 ounces cremini mushrooms Sliced.
- 2 cups baby spinach Adds nutrition.
Spices & Condiments
- 1 tablespoon coconut oil Adds a rich, tropical essence.
- 3 tablespoons Thai red curry paste Infuses the soup with a bold, spicy kick.
- 1 tablespoon brown sugar Balances the flavors.
- 1/4 teaspoon salt Enhances flavors.
- 1/4 teaspoon red chili flakes Optional for those who crave extra spice.
- 1 tablespoon fresh lime juice Brightens the dish with acidity.
Garnishes
- fresh cilantro For garnish.
- lime wedges For serving.
Instructions
Preparation
- Start by cooking the noodles according to the package instructions. If using mung bean vermicelli, soak in warm water for about 10-15 minutes until softened. Once ready, drain and set aside.
Cooking Shrimp
- In a heavy-bottomed pot, heat the coconut oil over medium-high heat. Add the shrimp and season with salt. Cook for about 2-3 minutes on each side until they turn pink and opaque. Remove the shrimp from the pot and set aside.
Sautéing Vegetables
- In the same pot, add the chopped shallot and sauté for about 1 minute until softened. Stir in the minced garlic, grated ginger, and Thai red curry paste. Sauté for around 2 minutes until fragrant. Pour in the chicken or seafood broth and bring to a gentle simmer.
Combining Ingredients
- Slowly stir in the coconut milk, fish sauce, brown sugar, and red chili flakes (if desired). Add the sliced red bell pepper and mushrooms, cooking for about 5 minutes until tender. Stir in the baby spinach and let it wilt for about 30 seconds. Drizzle in the fresh lime juice and combine well.
Serving
- Divide the cooked and drained noodles into bowls. Ladle the hot soup over the noodles. Top each bowl with the shrimp and garnish with fresh cilantro. Serve with lime wedges.
Notes
For extra flavor, add more lime juice or fresh herbs before serving. For a vegetarian version, substitute shrimp with tofu and use vegetable broth. This recipe can be doubled for meal prep.