Description
A flavorful and easy one-pot Thai Shrimp Soup with noodles, combining tender shrimp, creamy coconut milk, spicy red curry paste, and fresh vegetables. Ready in just 15 minutes, this comforting soup is perfect for a quick weeknight dinner.
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
- Green onions
- Thai chilies
Instructions
- Heat aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion and red bell pepper, cooking for 4 minutes until softened.
- Add spices: Stir in minced garlic, grated ginger, and Thai red curry paste. Cook for another minute until fragrant.
- Add liquids: Pour in the vegetable broth, coconut milk, and fish sauce. Bring the mixture to a boil.
- Cook shrimp and noodles: Add the peeled and deveined shrimp along with the rice noodles. Cook for 3 to 4 minutes until the shrimp turns pink and opaque and noodles are tender.
- Finish and serve: Stir in the lime juice, then serve the soup immediately. Top with optional fresh chopped cilantro, green onions, and Thai chilies as desired.
Notes
- This recipe is a quick and easy one-pot meal perfect for busy weeknights.
- For a vegetarian or vegan version, substitute shrimp with tofu and use soy sauce instead of fish sauce.
- If you prefer spicier soup, add extra Thai red curry paste or fresh chilies.
- Rice noodles cook quickly in the soup; avoid overcooking to prevent them from becoming mushy.
- Use fresh lime juice for best flavor impact instead of bottled.
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
