Description
This Thai Shrimp Coconut Noodle Soup is a flavorful and aromatic dish featuring tender shrimp, creamy coconut milk, and fragrant herbs and spices. Perfectly spiced with red curry paste and balanced with lime juice and fresh garnishes, this soup combines hearty rice noodles with a rich, savory broth for a comforting yet vibrant meal.
Ingredients
Scale
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 oz rice noodles (or your preferred noodles)
- 1 can (14 oz) coconut milk
- 4 cups low-sodium chicken broth or vegetable broth
Flavoring Ingredients
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 stalk lemongrass, cut into 3-inch pieces and smashed (or 1 tbsp lemongrass paste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 tsp chili flakes (adjust to desired spice level)
- 1 tbsp lime juice
Garnishes
- 2 tbsp fresh cilantro, chopped
- 1-2 green onions, chopped
- 1 small red bell pepper, thinly sliced (optional)
Instructions
- Cook the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside. Toss the noodles with a small amount of oil to prevent sticking if desired.
- Make the Broth: In a large pot, heat a little oil over medium heat. Add minced ginger and garlic and sauté for about 1 minute until fragrant. Stir in the red curry paste and cook for another minute to release its flavors. Pour in the chicken or vegetable broth, coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes, stirring well to combine.
- Add Lemongrass and Simmer: Add the smashed lemongrass stalks or lemongrass paste into the pot. Bring the soup to a gentle simmer over medium heat. Let it simmer for about 10 minutes to allow the flavors to fully infuse into the broth.
- Cook the Shrimp: Add the shrimp to the simmering broth and cook for 3-5 minutes, or until the shrimp turn pink and are cooked through. Avoid overcooking to keep them tender.
- Assemble the Soup: Remove the lemongrass stalks from the soup and discard. Stir in lime juice and taste the broth, adjusting the seasoning with additional soy sauce, fish sauce, or chili flakes as needed.
- Serve: Divide the cooked rice noodles among serving bowls. Ladle the hot shrimp and broth mixture over the noodles. Garnish with freshly chopped cilantro, green onions, and sliced red bell pepper for color and extra flavor.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Adjust chili flakes according to your preferred spice tolerance.
- If fresh lemongrass is unavailable, lemongrass paste is an excellent alternative.
- Rice noodles can be replaced with other noodle types such as glass noodles or wheat noodles as preferred.
- For a vegetarian version, use vegetable broth and omit fish sauce or replace with soy sauce or tamari.
