Description
A flavorful and creamy Thai Shrimp Soup with Noodles made in one pot, combining tender shrimp, aromatic Thai red curry, coconut milk, and fresh vegetables for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 pound shrimp, peeled and deveined
- 8 ounces rice noodles
- 2 tablespoons lime juice
Optional Garnishes
- Fresh chopped cilantro
- Green onions
- Thai chilies
Instructions
- Heat the oil: In a large pot, heat the coconut oil over medium heat until shimmering.
- Sauté vegetables: Add the diced onion and red bell pepper to the pot, cooking for 4 minutes or until softened and fragrant.
- Add aromatics and curry paste: Stir in the minced garlic, grated ginger, and Thai red curry paste, cooking for an additional 1 minute until fragrant.
- Add liquids and bring to boil: Pour in the vegetable broth, coconut milk, and fish sauce; stir well and bring the mixture to a boil.
- Cook shrimp and noodles: Add the peeled and deveined shrimp along with the rice noodles to the boiling soup; cook for 3 to 4 minutes until the shrimp are pink and opaque and noodles are tender.
- Finish with lime juice: Stir in the fresh lime juice to brighten the flavors.
- Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro, green onions, and Thai chilies if desired. Serve immediately.
Notes
- Use fresh lime juice to add brightness and balance to the rich coconut flavors.
- For a spicier version, add extra Thai red curry paste or fresh Thai chilies.
- Rice noodles cook quickly, so add them towards the end to avoid overcooking.
- Substitute shrimp with tofu or chicken for variation.
- This recipe is great for a quick weeknight meal since it comes together in just 15 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 622 kcal
- Sugar: 5 g
- Sodium: 2293 mg
- Fat: 30 g
- Saturated Fat: 25 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 285 mg
