Description
A flavorful and easy one-pot Thai Shrimp Soup with Noodles combining creamy coconut milk, aromatic Thai red curry paste, fresh shrimp, and tender rice noodles 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 vegetables: In a large pot, heat the coconut oil over medium heat. Add the diced yellow onion and red bell pepper and cook for 4 minutes or until they are softened and fragrant.
- Add aromatics and curry paste: Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook for another minute, allowing the spices and aromatics to release their flavors.
- Add liquids and seasonings: Pour in the vegetable broth, coconut milk, and fish sauce. Bring the mixture to a boil to blend the flavors together.
- Cook shrimp and noodles: Add the peeled and deveined shrimp along with the rice noodles. Cook for 3-4 minutes until the shrimp turn pink and opaque and the noodles are tender.
- Finish and serve: Stir in the lime juice for a fresh citrus touch. Serve the soup immediately and garnish with fresh cilantro, green onions, and Thai chilies if desired.
Notes
- Use vegetable broth for a vegetarian base but add fish sauce for authentic flavor if not strict vegetarian.
- Rice noodles cook quickly; watch closely to avoid overcooking and becoming mushy.
- Substitute shrimp with chicken or tofu for variation.
- Adjust the amount of Thai red curry paste for desired spice level.
- For a gluten-free meal, verify red curry paste and fish sauce ingredients.
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
