Thai Coconut Curry Shrimp Noodle Soup
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Thai Coconut Curry Shrimp Noodle Soup
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Soup:
- 1 tbsp butter
- ½ red bell pepper, diced
- ¼ sweet yellow onion, diced
- 2 cloves of garlic, minced
- 1 tbsp fresh ginger, minced
- 1 tbsp fresh lime juice, divided
- ½ tbsp red curry paste
- ½ tsp chili garlic paste
- 1 tsp fish sauce
- 1 tsp soy sauce
- 2 cups chicken broth
- 1 oz can coconut milk
- 1 stalk of lemongrass, outer layers removed, cut into thirds, and smashed with a knife
- 3 cilantro stems
- 1 small sprig of mint
- 4 oz flat rice noodles
- ½ lb shrimp, peeled & deveined
- sea salt, to taste
Serving:
- fresh cilantro
- Lime wedges
- Sriracha sauce
- soy sauce
Instructions
- Heat the butter in a large soup pan or Dutch oven over medium heat.
- Add the bell pepper and onion then cook, stirring often, for 5-7 minutes, or until softened and the onion is becoming translucent.
- Add the minced garlic and ginger and cook, stirring constantly, for 1 minute.
- Add 1 teaspoon of lime juice, scraping up the bits on the bottom of the pan then add the red curry paste and chili garlic paste, cook for 2 minutes, stirring constantly.
- Add the remaining lime juice, fish sauce, soy sauce, and chicken broth. Cook for 1 minute, stirring frequently.
- Add the coconut milk and whisk until well combined. Bring to a boil over medium-high heat then reduce to a simmer.
- Add the lemongrass pieces, cilantro stems, and mint sprig. Simmer for 10 minutes.
- Remove the lemongrass pieces, cilantro stems, and mint sprig.
- Add the rice noodles and cook for 6 minutes, stirring often.
- Add the shrimp and cook for another 3-4 minutes, or until cooked through and the noodles are tender. Taste and season with sea salt and lime juice, to taste.
- Ladle into bowls and serve with lots of freshly chopped cilantro on top and lime wedges, sriracha, and soy sauce on the side.
- Serve immediately. Enjoy.
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