Thai Shrimp Coconut Noodle Soup

Thai Shrimp Coconut Noodle Soup

Introduction

Thai Shrimp Coconut Noodle Soup is a warm and comforting dish that combines the rich flavors of coconut milk with tender shrimp and fresh vegetables. It’s a delightful journey for your taste buds that showcases the best of Thai cuisine. This soup is not only delicious but also quick to prepare, making it perfect for busy weeknight dinners or special occasions.

Why Make This Recipe

This recipe is great because it’s packed with flavor and nutrition. The combination of shrimp, vegetables, and aromatic spices creates a satisfying meal. Plus, it’s made with simple ingredients that you might already have in your pantry. Thai Shrimp Coconut Noodle Soup is also highly customizable; you can adjust the spices and toppings according to your preference.

How to Make Thai Shrimp Coconut Noodle Soup

Ingredients

• 8 oz rice noodles
• 1 tbsp oil (coconut or neutral)
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or vegetable broth
• 1 tbsp fish sauce (or soy sauce)
• 1 tsp sugar
• 1 cup sliced mushrooms
• 2 cups baby spinach
• Juice of 1 lime (plus wedges for garnish)
• Chopped cilantro & red chili slices (for garnish)

Directions

1. Cook Noodles: Prepare rice noodles according to package directions. Drain and set aside.
2. Sauté Aromatics: In a pot, heat the oil. Add garlic and curry paste; cook for 1–2 minutes until fragrant.
3. Make Broth: Stir in coconut milk, broth, fish sauce, and sugar. Bring the mixture to a simmer.
4. Add Veggies & Shrimp: Add mushrooms and let it simmer for 3–4 minutes. Then, add shrimp and spinach; cook until the shrimp turn pink and the spinach wilts.
5. Serve: Divide the cooked noodles into bowls, ladle the soup over the noodles, and top with lime juice, chili slices, and chopped cilantro.

How to Serve Thai Shrimp Coconut Noodle Soup

Serve the soup hot in bowls. A side of lime wedges adds a refreshing touch when squeezed over the soup. You can also serve it with some crusty bread or fresh spring rolls for a complete meal.

How to Store Thai Shrimp Coconut Noodle Soup

If you have leftovers, store them in an airtight container in the refrigerator. The soup is best consumed within 2-3 days. Reheat it gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much.

Tips to Make Thai Shrimp Coconut Noodle Soup

• Adjust the spiciness by adding more or less red curry paste.
• You can use any kind of noodles, though rice noodles are traditional.
• For added flavor, include other vegetables like bell peppers or carrots.
• Make it vegetarian by swapping shrimp for tofu or extra mushrooms.

Variation

You can easily swap out the shrimp for chicken or tofu for different protein options. Additionally, add your favorite vegetables such as bok choy or snow peas to enhance the dish’s color and nutrition.

FAQs

1. Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just be sure to thaw them before adding them to the soup.

2. Can I make this soup ahead of time?
Yes, you can prepare the broth and store it in the refrigerator. However, it’s best to add the noodles and shrimp just before serving to keep them fresh.

3. Is this soup gluten-free?
Yes, this recipe is gluten-free as long as you use gluten-free soy sauce or tamari in place of fish sauce. Always check labels to ensure all ingredients are gluten-free.

Enjoy making and savoring this Thai Shrimp Coconut Noodle Soup, an easy and delicious dish that brings a taste of Thailand to your home!

Thai Shrimp Coconut Noodle Soup

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• Author: olivia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

A warm and comforting Thai soup that combines the rich flavors of coconut milk with tender shrimp and fresh vegetables.

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Ingredients

Scale 1x2x3x

• 8 oz rice noodles
• 1 tbsp oil (coconut or neutral)
• 1 lb shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1 tbsp red curry paste
• 1 can (13.5 oz) coconut milk
• 2 cups chicken or vegetable broth
• 1 tbsp fish sauce (or soy sauce)
• 1 tsp sugar
• 1 cup sliced mushrooms
• 2 cups baby spinach
• Juice of 1 lime (plus wedges for garnish)
• Chopped cilantro & red chili slices (for garnish)

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Instructions

1. Prepare rice noodles according to package directions. Drain and set aside.
2. In a pot, heat the oil. Add garlic and curry paste; cook for 1–2 minutes until fragrant.
3. Stir in coconut milk, broth, fish sauce, and sugar. Bring the mixture to a simmer.
4. Add mushrooms and let it simmer for 3–4 minutes. Then, add shrimp and spinach; cook until the shrimp turn pink and the spinach wilts.
5. Divide the cooked noodles into bowls, ladle the soup over the noodles, and top with lime juice, chili slices, and chopped cilantro.

Notes

Adjust the spiciness by adding more or less red curry paste. You can use any kind of noodles, though rice noodles are traditional.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Thai

Nutrition

• Serving Size: 1 bowl
• Calories: 400
• Sugar: 6g
• Sodium: 700mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 2g
• Protein: 21g
• Cholesterol: 150mg

Keywords: Thai soup, coconut soup, shrimp noodles, quick soup, gluten-free soup