Description
A fragrant and flavorful soup with succulent shrimp, noodles, and a spicy coconut curry broth. This Thai-inspired dish is an aromatic blend of creamy coconut, lemongrass, and zesty lime, perfect for cozy evenings.
Ingredients
For the Thai Coconut Curry Shrimp Noodle Soup:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons coconut oil (or vegetable oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemongrass, finely chopped (or 1 tablespoon lemongrass paste)
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 can (14 oz) full-fat coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon turmeric (optional for added color)
- 6 oz rice noodles (or your choice of noodles)
- 1 cup baby spinach (or other greens of your choice)
- 1/2 cup sliced mushrooms (optional)
- Fresh cilantro and lime wedges for garnish
- Optional: Chili flakes or fresh chilies for extra heat
Instructions
Start by preparing the shrimp and noodles. If you haven’t already done so, peel and devein the shrimp. Set them aside. Bring a separate pot of water to a boil and cook the rice noodles according to the package instructions. Once cooked, drain and set aside. You can toss the noodles with a little oil to prevent them from sticking together.
In a large pot or Dutch oven, heat the coconut oil over medium heat. Once hot, add the chopped onion and cook for about 3-4 minutes, until the onion is soft and translucent. Add the minced garlic, grated ginger, and chopped lemongrass (or lemongrass paste) to the pot and cook for another 1-2 minutes, until fragrant. These aromatics are the base of the soup and will infuse the broth with their bold flavors.
Add the red curry paste to the pot and cook for about 1 minute, stirring frequently. The curry paste will begin to release its spices and oils, adding a deep, rich flavor to the broth. Then, add the brown sugar, turmeric (if using), and a pinch of salt, stirring to combine. The sugar will balance out the heat from the curry paste and add a touch of sweetness to the broth.
Pour in the coconut milk and chicken (or vegetable) broth, stirring to combine. Bring the mixture to a simmer over medium heat. As the broth heats up, add the fish sauce and lime juice, which will contribute to the savory and tangy notes of the soup. Let the broth simmer for about 10-15 minutes, allowing the flavors to meld together and deepen.
While the broth is simmering, add the shrimp to the pot and cook for 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook the shrimp, as they can become tough and rubbery. Once the shrimp are cooked, remove them from the pot with a slotted spoon and set them aside.
If you’re using mushrooms or spinach, add them to the pot and simmer for another 5 minutes, or until the mushrooms are tender and the spinach is wilted. If you want a heartier soup, you can also add additional vegetables like carrots or bell peppers at this stage.
Once the shrimp are removed from the broth, add the cooked rice noodles to the pot and stir to combine. Let the noodles soak up the flavorful broth for a few minutes, then taste the soup and adjust the seasoning as needed. You can add more fish sauce for saltiness, lime juice for brightness, or a pinch of chili flakes if you like more heat.
Once the noodles have absorbed the broth, add the cooked shrimp back into the pot and gently stir to combine everything. If the soup is too thick, you can add more broth or water to thin it out to your desired consistency.
Ladle the soup into bowls, making sure to get an even distribution of shrimp, noodles, and vegetables in each serving. Garnish with fresh cilantro, lime wedges, and optional chili flakes for extra heat. Serve the soup hot and enjoy!
- Prep Time: 10 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 20-25g