Description
This Thai Shrimp Soup will take your taste buds on an exhilarating adventure with its creamy coconut broth, tender shrimp, and a medley of vibrant Thai flavors.
Ingredients
Scale
- 8 oz raw shrimp, peeled and deveined
- 7 oz rice noodles (or glass/ramen/vermicelli noodles)
- 1 small shallot, finely chopped
- 1 red bell pepper, thinly sliced
- 5 oz cremini mushrooms, sliced
- 2 cups baby spinach
- 3 tbsp Thai red curry paste
- 3 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 4 cups chicken or seafood broth
- 14 oz can unsweetened coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice + extra lime wedges
- 1 tbsp coconut oil
- ¼ tsp salt
- ¼ tsp red chili flakes (optional)
- Fresh cilantro, for garnish
Instructions
- Start by cooking the noodles according to the package’s directions. Once done, drain the noodles and set them aside.
- In a medium-sized pot, heat the coconut oil over medium-high heat. Add the shrimp, cook each side for about 1–2 minutes, then set them aside.
- Using the same pot, sauté the shallot for about one minute. Add the garlic, ginger, and Thai red curry paste, stirring continuously for around two minutes.
- Pour in the broth and coconut milk, add fish sauce, brown sugar, and optional chili flakes. Stir and bring to a simmer.
- Add the sliced bell pepper and mushrooms to the broth. Simmer for about five minutes.
- Stir in the spinach and lime juice, waiting for the spinach to wilt slightly.
- To serve, divide the noodles into bowls, ladle the soup, top with shrimp, and garnish with cilantro and lime wedges.
Notes
Enjoy this soup with a side of jasmine rice or pair it with a Thai salad for a refreshing contrast.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 780 mg
- Protein: 18 g