Description
This flavorful Thai Shrimp Coconut Noodle Soup combines tender shrimp, rice noodles, and a rich coconut broth with aromatic spices.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 pound shrimp, peeled and deveined
- 4 cups chicken or vegetable broth
- 1 can (13.5 ounces) full-fat coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 limes, juiced
- 8 ounces rice noodles
- 1 cup sliced mushrooms
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped green onions
Instructions
- Heat coconut oil in a large pot over medium heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp and set aside.
- Add broth, coconut milk, red curry paste, fish sauce, and brown sugar to the pot. Bring to a simmer, stirring to combine.
- Add rice noodles, mushrooms, and red bell pepper to the pot. Cook according to noodle package directions, about 5-7 minutes, or until noodles are tender.
- Stir in lime juice and cooked shrimp.
- Ladle into bowls and garnish with fresh cilantro and green onions.
Notes
- Adjust red curry paste to your spice preference.
- For extra vegetables, add bok choy or spinach.
- Leftovers store well in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 12g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 18g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Thai, shrimp, coconut, noodle, soup, curry, seafood