Thai Shrimp Coconut Noodle Soup
A delicious symphony of flavors featuring shrimp in a rich coconut broth with rice noodles, fresh vegetables, and aromatic herbs, perfect for a cozy weeknight dinner.
Servings: 4 servings
Calories: 400kcal
Ingredients
Main Ingredients
- 8 ounces raw shrimp, peeled, deveined, and tails removed
- 1 tablespoon coconut oil rich and fragrant, adds depth
- 1/4 teaspoon salt to enhance flavors
- 7 ounces rice noodles or substitute with ramen, glass noodles, or mung bean vermicelli
- 1 small shallot, finely chopped for sweetness and depth
- 3 tablespoons Thai red curry paste for heat and flavor
- 3 cloves garlic, minced for aromatic kick
- 1 inch fresh ginger, grated adds warmth and zest
- 4 cups chicken broth or seafood broth for extra depth
- 1 can (14 ounces) unsweetened coconut milk creamy and rich
- 1 tablespoon fish sauce adds umami
- 1 tablespoon brown sugar for sweetness
- 1/4 teaspoon red chili flakes optional for extra spice
- 1 medium red bell pepper, thinly sliced sweet and crunchy
- 5 ounces cremini mushrooms, sliced for earthy flavor
- 2 cups baby spinach adding nutrition
- 1 tablespoon fresh lime juice plus extra lime wedges for serving
- Fresh cilantro, for garnish enhancing freshness
Instructions
Preparation
- Cook the noodles according to the package instructions. If using mung bean vermicelli, soak them in warm water for 10-15 minutes until softened, then drain.
Cooking
- In a heavy-bottomed pot, heat the coconut oil over medium-high heat. Add the shrimp seasoned with salt, cooking for 2-3 minutes per side until pink and opaque. Remove from the pot and set aside.
- In the same pot, sauté the shallot for 1 minute until softened. Add garlic, ginger, and curry paste; cook for another 2 minutes until fragrant.
- Pour in chicken or seafood broth and bring to a simmer. Stir in coconut milk, fish sauce, brown sugar, and red chili flakes, if using.
- Add bell pepper and mushrooms, letting them cook for about 5 minutes until tender. Stir in baby spinach, wilt for about 30 seconds, and finish with lime juice.
Assembly & Serving
- Divide the cooked and drained noodles between bowls. Ladle hot soup over the noodles. Top with shrimp and garnish with fresh cilantro. Serve with lime wedges.
Notes
For extra creaminess, whisk in more coconut milk. Marinate shrimp in lime juice and fish sauce for enhanced flavor. Top with toasted sesame seeds or crushed peanuts for crunch. Consider garnishing with chili oil or fresh herbs for added flavor.