Thai Shrimp Coconut Noodle Soup
A warm and flavorful soup combining shrimp, coconut milk, and rice noodles, ready in under 30 minutes.
Ingredients
Noodles and Broth
- 8 oz rice noodles
- 4 cups chicken broth or vegetable broth for a vegetarian option
- 1 can coconut milk 14 oz
Main Ingredients
- 1 lb shrimp, peeled and deveined
- 1 tablespoon red curry paste
- 2 tablespoons fish sauce or soy sauce for a vegetarian twist
- 1 tablespoon brown sugar
Vegetables
- 2 cups fresh spinach
- 1 cup cherry tomatoes, halved
Garnish and Serving
- 1 tablespoon lime juice
- fresh cilantro for garnish
- lime wedges for serving
Instructions
Cook the Noodles
- In a large pot of boiling water, cook the rice noodles according to package instructions for about 5-7 minutes. Once cooked, drain and set aside, saving a splash of the noodle water for later.
Create the Broth
- In the same pot, pour in the chicken broth and bring it to a gentle simmer. Stir in red curry paste, fish sauce, and brown sugar. Let it simmer for about 5 minutes.
Add the Shrimp
- Add the shrimp and cook for about 3-4 minutes, or until they turn pink and opaque.
Vegetables Galore
- Stir in the spinach and cherry tomatoes and cook until the spinach wilts, approximately 2 minutes.
The Final Touch
- Remove the pot from heat and stir in coconut milk and lime juice. Taste and adjust seasoning if needed.
Serving Time
- Divide the cooked noodles into bowls, ladle the soup over them, and garnish with fresh cilantro and lime wedges on the side.
Notes
For frozen shrimp, ensure they are thawed and dried before cooking. Adjust curry paste for spice preference. Leftovers can be stored in an airtight container for about 2 days.