Description
A quick and flavorful Thai Shrimp Coconut Noodle Soup that can be made in just 30 minutes.
Ingredients
Scale
- 1 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
- 2 tbsp red curry paste
- 4 cups chicken broth (or vegetable broth for a lighter version)
- 1 (14 oz) can coconut milk (full-fat for creaminess)
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Juice of 1 lime
- 12 oz shrimp, peeled and deveined
- 6 oz rice noodles
- 1 cup mushrooms, sliced
- 1 red bell pepper, thinly sliced
- 1 small carrot, julienned
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
- 1/2 cup bean sprouts
- 1 red chili, thinly sliced (optional for spice)
- Extra lime wedges, for serving
Instructions
- Heat vegetable oil in a large pot over medium heat. Add minced garlic and grated ginger, sautéing for about 1 minute until fragrant. Stir in red curry paste and cook for another 30 seconds to release its flavors.
- Pour in the chicken broth and coconut milk, stirring to combine. Add fish sauce, soy sauce, and brown sugar. Bring to a gentle simmer and let the flavors meld for 5 minutes.
- Add sliced mushrooms, bell peppers, and carrots. Simmer for 3-4 minutes until slightly tender. Then, add the shrimp and cook for another 3 minutes, or until they turn pink and opaque.
- Meanwhile, cook the rice noodles according to package instructions. Drain and divide them among serving bowls.
- Ladle the hot soup over the noodles. Stir in fresh lime juice and top with cilantro, green onions, bean sprouts, and sliced red chili. Serve immediately with extra lime wedges.
Notes
- For a lighter version, use vegetable broth instead of chicken broth.
- Adjust the amount of red chili based on your spice preference.
- This soup is best served fresh but can be stored in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg