Description
Thai Shrimp Coconut Noodle Soup is a rich and vibrant dish combining juicy shrimp, tender noodles, and a silky coconut‑milk‑based broth infused with Thai red curry paste, garlic, ginger, fish sauce, and lime. It’s creamy, spicy, fragrant, and perfect for when you want a comforting Asian‑inspired meal.
Ingredients
- 1 lb peeled, deveined shrimp
- 8 oz rice noodles or vermicelli
- 1 tablespoon olive oil or coconut oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1‑2 tablespoons Thai red curry paste (adjust to taste)
- 1 can (13.5 oz) full‑fat coconut milk
- 3 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- Juice of 1 lime
- 1 teaspoon brown sugar (optional, for balance)
- Salt, to taste
- Fresh cilantro or Thai basil, for garnish
- Sliced green onions, optional, for garnish
- Optional toppings: chili oil, bean sprouts, sliced red chili, lime wedges
Instructions
- Soak or cook the rice noodles according to package instructions, then drain and set aside.
- In a large pot, heat the oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1 minute.
- Add the Thai red curry paste and stir for another minute to toast the flavors.
- Pour in the coconut milk and broth. Stir in the fish sauce, lime juice, and brown sugar (if using). Bring to a gentle simmer.
- Add the shrimp and cook until they turn pink and opaque, about 2–3 minutes.
- To serve: divide the cooked noodles between bowls, then ladle the hot soup and shrimp over them.
- Garnish with fresh cilantro or Thai basil, sliced green onions, and any optional toppings like chili oil or lime wedges.
Notes
- Swap the shrimp for shredded chicken, tofu, or mushrooms if preferred.
- Add vegetables such as baby spinach, bell peppers, or snap peas for extra color and nutrition.
- Use egg noodles or soba in place of rice noodles for variation.
- If you prefer milder soup, reduce the red curry paste amount and remove seeds from any fresh chili.
- To make ahead: Prepare the broth and store separately, then reheat and add shrimp and noodles just before serving to maintain texture.
Nutrition
- Serving Size: 1 bowl (~1/4 of recipe)
- Calories: ≈ 450
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 140 mg
