Description
Experience the vibrant flavors of Thailand with this Thai Shrimp Coconut Noodle Soup. This rich and creamy soup features tender shrimp, rice noodles, and a fragrant blend of red curry paste, garlic, and ginger simmered in coconut milk and broth. Garnished with fresh cilantro and lime, it’s a perfect balance of spicy, savory, and tangy tastes in an easy-to-make, satisfying bowl.
Ingredients
Scale
Soup Base
- 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
Main 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
Finishing Touches
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Lime wedges, for serving
- Optional sliced red chili or jalapeño, for heat
Instructions
- Prepare Aromatics: Heat the coconut oil in a large pot over medium heat. Add the red curry paste, minced garlic, and grated ginger. Sauté for 1–2 minutes until fragrant, allowing the flavors to bloom.
- Add Liquids and Seasonings: Pour in the chicken or vegetable broth and coconut milk. Stir in the fish sauce, soy sauce, and brown sugar to balance the flavors. Bring the soup mixture to a gentle simmer.
- Cook Noodles: Add the rice noodles to the simmering soup. Cook according to the package instructions until tender, typically about 4–5 minutes.
- Add Vegetables and Shrimp: Stir in the peeled and deveined shrimp, sliced red bell pepper, and shredded carrots. Continue to simmer for 3–4 minutes, or until the shrimp turn pink and are cooked through.
- Finish Soup: Remove the pot from heat. Stir in fresh lime juice and sliced green onions. Taste the soup and adjust seasonings as needed.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, additional green onions, and optional chili slices for extra heat. Serve with lime wedges on the side for squeezing over the top.
Notes
- For a vegetarian version, omit shrimp and fish sauce; substitute with tofu or mushrooms.
- Use light coconut milk if you prefer a lighter broth.
- Adjust the amount of red curry paste to control the soup’s spice level.
