Shrimp Coconut Curry Soup with Noodles Recipe
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Shrimp Coconut Curry Soup with Noodles Recipe
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My curried coconut soup recipe with shrimp, noodles and fresh ingredients. Your wholesome bowl of goodness is ready within 15 minutes!
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Ingredients
To cook the Soup
- 1 Tablespoon oil Peanut or Sesame Oil preferred
- 2 Tablespoon Thai yellow curry paste *See Notes
- 6 large Shrimp *See Notes
- 4 cups broth Veg or Meat Broth
- 1 can coconut milk Lite or Regular
- 6 ounces asian noodles or less, *See Notes
To assemble the Soup
- 1 cup cabbage chopped
- sesame seeds Black and White to top
- red chili flakes to top
- green onion stalks fresh, sliced to garnish soup
- Thai Basil or Cilantro fresh, to top, *See Notes
- lime juice Optional, a few drops to use as a topping
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Instructions
- Heat a pan with the oil and drop in the curry paste. Stir cook curry paste on a medium-high heat setting quickly, just so that the aroma is activated.
- Stir in the shrimp and stir, cook for a minute or so over a higher heat setting so that the shrimp is covered in the curry paste.
- Reduce the heat and pour in the broth and coconut milk.
- Mix it all well and bring to a simmer so that it infuses for a few minutes.
- Place noodles into the soup and cook the noodles soft or al dente.
- Take the soup from the heat.
- In a serving bowl, place cut cabbage and over that some noodles from your soup. Pour soup with shrimp over the noodles.
- Top your soup with sesame seeds, chili flakes, cut green onion stalks, Thai basil or cilantro and some lime juice.
Equipments used:
Notes
- Yellow Curry Paste: store bought or homemade. 1 small packet is about 2 tablespoon pr 50 grams. Some packets are larger (70 grams).
- store bought or homemade. 1 small packet is about 2 tablespoon pr 50 grams. Some packets are larger (70 grams).
- Shrimp: Take off the tails to serve your soup. If you use fresh shrimp with the shell, clean the shrimp first. Rinsed shells can be used to make a shrimp stock, just as I did in the lobster stock. This stock can be used instead of the broth in the recipe.
- Noodles: You can use any Asian noodles. That can be lo mein noodles, ramen noodles, udon noodles, angel hair noodles etc.
- Thai Basil or Cilantro: Pick your favorite green topping. I used Indian Holy Tulsi (also called Sweet Basil) in the pictures because that's what I had growing at home. You can use, Thai basil too, cilantro, garden cress, or any green herb that is refreshing in flavor.
- Thai Basil or Cilantro: Pick your favorite green topping. I used Indian Holy Tulsi (also called Sweet Basil) in the pictures because that's what I had growing at home. You can use, Thai basil too, cilantro, garden cress, or any green herb that is refreshing in flavor.
- I forgot to mention the lime juice in the video, but it's anyway optional. I like adding a few drops at the end to serve.
Nutrition Information
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Calories
930kcal
(47%)
Carbohydrates
131g
(44%)
Protein
55g
(110%)
Fat
25g
(38%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
5g
Monounsaturated Fat
12g
Trans Fat
0.1g
Cholesterol
76mg
(25%)
Sodium
2686mg
(112%)
Potassium
1054mg
(30%)
Fiber
9g
(36%)
Sugar
17g
(34%)
Vitamin A
792IU
(16%)
Vitamin C
6mg
(7%)
Calcium
130mg
(13%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 930 kcal
% Daily Value*
| Calories | 930kcal | 47% |
| Carbohydrates | 131g | 44% |
| Protein | 55g | 110% |
| Fat | 25g | 38% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 2686mg | 112% |
| Potassium | 1054mg | 22% |
| Fiber | 9g | 36% |
| Sugar | 17g | 34% |
| Vitamin A | 792IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 130mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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