Description
A warm and comforting Thai soup that combines the rich flavors of coconut milk with tender shrimp and fresh vegetables.
Ingredients
Scale
- 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)
Instructions
- Prepare rice noodles according to package directions. Drain and set aside.
- In a pot, heat the oil. Add garlic and curry paste; cook for 1–2 minutes until fragrant.
- Stir in coconut milk, broth, fish sauce, and sugar. Bring the mixture to a simmer.
- 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.
- 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