Description
Warm up with a bowl of comforting Thai Shrimp Coconut Noodle Soup, a flavorful and aromatic dish that combines the richness of coconut milk with the zing of red curry and fresh shrimp.
Ingredients
Scale
Main Soup:
- 1 tablespoon coconut oil
- 1 tablespoon red curry paste
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 4 cups chicken or vegetable broth
- 1 (13.5 oz) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon brown sugar
Additional Ingredients:
- 8 oz rice noodles
- 1 pound medium shrimp (peeled and deveined)
- 1 red bell pepper (thinly sliced)
- 1 cup shredded carrots
- 2 green onions (sliced)
- 1 tablespoon lime juice
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
- Optional sliced red chili or jalapeño (for heat)
Instructions
- Prepare the Base: Heat coconut oil in a large pot, then add red curry paste, garlic, and ginger. Sauté until fragrant.
- Add Broth and Flavors: Pour in the broth and coconut milk, stir in fish sauce, soy sauce, and brown sugar. Bring to a simmer.
- Cook Noodles and Shrimp: Add rice noodles and cook as per package instructions. Stir in shrimp, bell pepper, and carrots, simmer until shrimp are cooked.
- Finish and Serve: Remove from heat, add lime juice and green onions. Adjust seasoning if needed. Ladle into bowls, garnish, and serve hot with lime wedges.
Notes
- For a vegetarian version, omit shrimp and fish sauce, add tofu or mushrooms.
- Use light coconut milk for a lighter broth.
- Adjust red curry paste based on spice preference.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 980mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 180mg
