Description
This vibrant Thai Shrimp Soup combines tender shrimp, aromatic Thai red curry paste, and creamy coconut milk to create a rich, flavorful broth. Enhanced with fresh vegetables and fresh herbs, this comforting soup is paired with delicate rice noodles, offering a perfect balance of spicy, sweet, and savory flavors. Ideal for a warming meal that’s quick to prepare and packed with authentic Thai taste.
Ingredients
Scale
Shrimp and Noodles
- 8 oz raw shrimp (225 g), peeled, deveined, no tails
- 7 oz rice noodles (200 g) (or ramen noodles, glass noodles, mung bean vermicelli)
Soup and Seasonings
- 1 tablespoon coconut oil
- ¼ teaspoon salt
- 1 small shallot, finely chopped
- 3 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 inch piece ginger, grated
- 4 cups chicken broth (950 ml) or seafood broth
- 14 oz unsweetened coconut milk (1 can)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ¼ teaspoon red chili flakes (optional, for extra spice)
Vegetables and Garnishes
- 1 medium red bell pepper, thinly sliced
- 5 oz cremini mushrooms, sliced
- 2 cups baby spinach
- 1 tablespoon lime juice (plus wedges for serving)
- Fresh cilantro for garnish
Instructions
- Prepare the noodles: Cook the noodles according to package instructions. For mung bean vermicelli noodles, place them in a large bowl, cover with warm water, soak for 10-15 minutes until softened, then drain and set aside.
- Brown the shrimp: Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add shrimp, season with salt, and cook for 1-2 minutes per side until lightly browned. Remove shrimp from the pot and set aside.
- Create the aromatic base: Add finely chopped shallot to the same pot and sauté for about 1 minute until softened. Stir in minced garlic, grated ginger, and Thai red curry paste, cooking for 2 minutes until fragrant.
- Add liquids and seasonings: Pour in chicken or seafood broth. Stir in coconut milk, fish sauce, brown sugar, and optional red chili flakes to infuse the broth with rich, balanced flavors.
- Cook vegetables: Add thinly sliced red bell pepper and cremini mushrooms. Bring the soup to a gentle simmer and let it cook for 5 minutes until the vegetables are tender but still vibrant.
- Add spinach and lime: Stir in baby spinach and let it wilt in the hot broth for about 30 seconds. Then add lime juice to brighten the soup’s flavors.
- Assemble and serve: Divide the cooked noodles between serving bowls. Ladle the hot soup over the noodles to warm them through, top with the browned shrimp, garnish with fresh cilantro, and serve with lime wedges on the side.
Notes
- You can substitute shrimp with chicken or tofu for a different protein option.
- Adjust the chili flakes quantity to suit your heat preference or omit for a milder version.
- If you don’t have Thai red curry paste, you can use yellow or green curry paste, but the flavor profile will change slightly.
- For a vegetarian version, replace chicken broth with vegetable broth and omit fish sauce.
- To save time, use pre-cooked shrimp added at the end to just warm through.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai shrimp soup, coconut shrimp soup, Thai red curry soup, easy Thai soup, coconut milk soup, shrimp recipes, spicy Thai soup
