Description
Spicy Thai Shrimp Coconut Noodle Soup brings exotic Southeast Asian flavors to your kitchen with creamy coconut broth and succulent shrimp. Fragrant lemongrass and fresh herbs create a comforting bowl that transports you directly to Thailand’s bustling street markets.
Ingredients
Scale
Protein:
- 12 ounces (340 grams) shrimp, peeled and deveined
Noodles:
- 6 ounces (170 grams) rice noodles
Soup Base Liquids:
- 4 cups (960 milliliters) chicken or vegetable broth
- 1 can (13.5 ounces or 400 milliliters) coconut milk
- Juice of 1 lime
Aromatic Vegetables & Seasonings:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1 teaspoon soy sauce
- 1 teaspoon brown sugar
- 1 tablespoon olive oil
Toppings & Garnishes:
- 1/2 cup shredded carrots
- 1/2 cup bean sprouts
- 2 green onions, chopped
- 1/4 cup fresh cilantro, chopped
- 1 red chili or red pepper flakes (optional)
Instructions
- Prepare aromatics by heating olive oil in a large pot over medium heat. Sauté diced onion, minced garlic, and grated ginger for 2-3 minutes until fragrant and translucent.
- Incorporate red curry paste and cook for an additional minute, stirring constantly to release its intense flavors and prevent burning.
- Create the broth by gradually pouring in chicken or vegetable stock and creamy coconut milk. Add fish sauce, soy sauce, and brown sugar to develop a complex, balanced flavor profile.
- Simmer the liquid mixture gently for 10 minutes, allowing the ingredients to infuse and meld together, creating a rich and aromatic base.
- Carefully add raw shrimp to the simmering broth, cooking until they transform to a vibrant pink color and become opaque, approximately 3-4 minutes.
- Meanwhile, prepare rice noodles in a separate pot according to package instructions, ensuring they are tender but not mushy. Drain and set aside.
- Enhance the soup’s brightness by stirring in fresh lime juice, then taste and adjust seasonings as needed, balancing salt, spice, and sweetness.
- Assemble the dish by dividing cooked rice noodles among serving bowls, then generously ladle the hot, fragrant soup over the noodles.
- Elevate the presentation and texture by garnishing with shredded carrots, crisp bean sprouts, chopped green onions, fresh cilantro, and optional red chili flakes for added heat.
Notes
- Prep shrimp in advance by deveining and patting dry to ensure quick and even cooking in the soup.
- Choose fresh ingredients like ginger and garlic for maximum flavor depth and authentic Thai taste profile.
- Customize heat levels by adjusting red curry paste amount or adding fresh chili peppers for personalized spice intensity.
- Use gluten-free tamari instead of soy sauce to make the recipe suitable for gluten-sensitive diners without compromising taste.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 218 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 145 mg