Description
This Thai Shrimp Coconut Noodle Soup is a creamy, flavorful dish packed with aromatic spices, tender shrimp, and silky coconut milk. It’s a comforting yet exotic meal, perfect for a cozy dinner with a taste of Thailand.
Ingredients
– 1 tbsp vegetable oil
– 1/2 onion, chopped
– 2 cloves garlic, minced
– 1 tbsp ginger, grated
– 1 tbsp red curry paste
– 4 cups chicken or vegetable broth
– 1 can (14 oz) coconut milk
– 2 tbsp fish sauce
– 1 tbsp lime juice
– 1 tbsp brown sugar
– 8 oz rice noodles
– 12 large shrimp, peeled and deveined
– 1/2 cup mushrooms, sliced
– 1/2 red bell pepper, sliced
– 1/2 cup bean sprouts
– Fresh cilantro, for garnish
– Green onions, sliced, for garnish
– Lime wedges, for serving
Instructions
1. Heat vegetable oil in a large pot over medium heat. Add onion, garlic, and ginger, and sauté until fragrant, about 2 minutes.
2. Stir in red curry paste and cook for another minute.
3. Pour in the broth and bring to a simmer.
4. Add coconut milk, fish sauce, lime juice, and brown sugar. Stir well.
5. Add mushrooms and red bell pepper, and let simmer for 5 minutes.
6. In a separate pot, cook the rice noodles according to the package instructions. Drain and set aside.
7. Add shrimp to the soup and cook until they turn pink, about 3 minutes.
8. Divide the cooked noodles into serving bowls and ladle the soup over them.
9. Top with bean sprouts, fresh cilantro, and green onions.
10. Serve with lime wedges on the side for extra freshness.
Notes
– For a spicier version, add sliced Thai chili peppers or extra red curry paste.
– Substitute shrimp with tofu or chicken for a different protein option.
– Use light coconut milk for a lower-calorie version.
– Best served immediately, but leftovers can be stored in the fridge for up to two days.
Nutrition
- Serving Size: 1 bowl
- Calories: 400 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 14g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 140mg