Description
This easy Thai Shrimp Soup with Noodles is a flavorful one-pot meal featuring succulent shrimp, creamy coconut milk, fragrant Thai red curry paste, and tender rice noodles. Perfect for a quick and comforting dinner packed with bold Southeast Asian flavors.
Ingredients
Scale
Main Ingredients
- 2 tablespoons coconut oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 2 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 (14-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 pound shrimp, peeled and deveined
- 8 ounces rice noodles
- 2 tablespoons lime juice
Optional Garnishes
- Fresh chopped cilantro
- Chopped green onions
- Thai chilies
Instructions
- Heat Oil and Sauté Vegetables: In a large pot, heat the coconut oil over medium heat. Add the diced yellow onion and red bell pepper. Cook for 4 minutes or until the vegetables soften and become fragrant.
- Add Aromatics and Curry Paste: Stir in the minced garlic, fresh grated ginger, and Thai red curry paste. Cook for an additional minute, stirring constantly, until the mixture becomes aromatic.
- Add Broth and Coconut Milk: Pour in the vegetable broth, canned coconut milk, and fish sauce. Stir well and bring the mixture to a boil over medium-high heat.
- Cook Shrimp and Noodles: Add the peeled and deveined shrimp along with the rice noodles to the boiling soup. Cook for 3 to 4 minutes until the shrimp turn pink and opaque, and noodles are tender.
- Finish with Lime Juice and Serve: Remove the pot from heat and stir in the lime juice for brightness. Serve immediately, garnished with chopped cilantro, green onions, and Thai chilies if desired.
Notes
- This soup is best served fresh to enjoy the tender shrimp and perfectly cooked noodles.
- For a spicier version, add extra Thai red curry paste or fresh Thai chilies when cooking.
- Rice noodles cook quickly; avoid overcooking to prevent mushiness.
- Fish sauce adds authentic umami flavor; substitute with soy sauce for a vegetarian-friendly option.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently to prevent shrimp from becoming rubbery.
Nutrition
- Serving Size: 1 serving
- Calories: 622 kcal
- Sugar: 5 g
- Sodium: 2293 mg
- Fat: 30 g
- Saturated Fat: 25 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 285 mg
