Description
This flavorful Thai Shrimp Coconut Noodle Soup is a comforting and aromatic dish that combines the richness of coconut milk with the bold flavors of red curry paste and fresh ginger. Loaded with shrimp, vegetables, and rice noodles, this soup is a satisfying meal on its own.
Ingredients
Scale
For the Soup:
- 1 tablespoon coconut oil
- 1 tablespoon red curry paste
- 1 tablespoon grated fresh ginger
- 2 garlic cloves (minced)
- 4 cups chicken broth
- 1 (14 oz) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
Additional Ingredients:
- 6 oz rice noodles
- 1 lb raw shrimp (peeled and deveined)
- 1 red bell pepper (thinly sliced)
- 1 cup shiitake mushrooms (sliced)
- 1 tablespoon lime juice
- Fresh cilantro (for garnish)
- Green onions (sliced, for garnish)
- Red chili flakes (optional)
Instructions
- Heat coconut oil in a large pot over medium heat. Add red curry paste, ginger, and garlic, and sauté for 1–2 minutes until fragrant.
- Pour in the chicken broth and coconut milk, stirring to combine. Add fish sauce and brown sugar, and bring to a simmer.
- Add rice noodles and cook according to package directions. Once noodles are tender, add the shrimp, bell pepper, and mushrooms. Cook for 3–4 minutes until the shrimp are pink and cooked through.
- Stir in lime juice. Taste and adjust seasoning as needed.
- Ladle into bowls and garnish with fresh cilantro, green onions, and red chili flakes if desired.
Notes
- You can substitute chicken broth with vegetable broth for a pescatarian version.
- Adjust curry paste to your preferred spice level.
- For extra richness, use a splash of additional coconut milk just before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 6g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 145mg
