Description
This easy one-pot Thai Shrimp Soup with Noodles combines fragrant Thai red curry paste, creamy coconut milk, fresh shrimp, and tender rice noodles in a comforting and flavorful broth. Perfect for a quick, satisfying meal with vibrant Southeast Asian flavors.
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 the oil: In a large pot, heat 2 tablespoons of coconut oil over medium heat until shimmering.
- Sauté vegetables: Add the diced yellow onion and red bell pepper to the pot and cook for 4 minutes until softened and fragrant.
- Add aromatics and curry paste: Stir in the minced garlic, grated ginger, and 2 tablespoons of Thai red curry paste. Cook for another minute until aromatic.
- Combine liquids: Pour in 4 cups of vegetable broth, 1 can (14-ounce) of coconut milk, and 1 tablespoon of fish sauce. Bring the mixture to a boil.
- Add shrimp and noodles: Add 1 pound of peeled and deveined shrimp and 8 ounces of rice noodles to the boiling broth. Cook for 3 to 4 minutes until the shrimp turns pink and opaque and the noodles are tender.
- Finish with lime juice: Stir in 2 tablespoons of fresh lime juice to brighten the flavors. Serve immediately with optional garnishes such as chopped cilantro, green onions, and Thai chilies.
Notes
- Use fresh shrimp for best flavor; frozen shrimp can be used if thawed properly.
- If you prefer a spicy kick, add extra Thai red curry paste or fresh Thai chilies.
- Rice noodles cook quickly, so be careful not to overcook to avoid mushy texture.
- For a vegetarian or vegan version, substitute shrimp with tofu and use soy sauce instead of fish sauce.
- Leftovers can be refrigerated for up to 2 days; reheat gently to prevent overcooking the shrimp.
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
