Thai Coconut Curry Shrimp Noodle Soup

Why You’ll Love This Recipe

• Quick and Easy: This one-pot recipe comes together in about 30 minutes, making it ideal for busy weeknights.

• Flavorful: The combination of red curry paste, coconut milk, and fresh herbs creates a rich and aromatic broth.

• Customizable: You can adjust the spice level and add your favorite vegetables to suit your taste.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter

• Jumbo shrimp, peeled and deveined

• Yellow onion

• Garlic cloves

• Fresh ginger

• Red bell pepper

• Fresh lime juice

• Red curry paste

• Chili garlic paste

• Fish sauce

• Soy sauce

• Full-fat unsweetened coconut milk

• Low-fat unsweetened coconut milk

• Chicken stock

• Lemongrass sticks

• Cilantro stems

• Mint sprigs

• Japanese dried chili pods

• Rice noodles

• Salt

Directions

1. In a large stockpot or Dutch oven, melt the butter over medium heat. Add the diced onion and red bell pepper, cooking for 5-7 minutes until softened and the onion becomes translucent.

2. Increase the heat to medium-high. Add the minced garlic and ginger, cooking for about 1 minute until fragrant.

3. Add 1 teaspoon of lime juice, scraping up any browned bits from the bottom of the pot. Stir in the red curry paste and chili garlic paste, cooking for 2 minutes while stirring frequently.

4. Stir in the remaining lime juice, fish sauce, soy sauce, and chicken stock. Cook for 1 minute, stirring frequently.

5. Whisk in both cans of coconut milk until fully combined.

6. Bring the mixture to a boil, then reduce to a simmer. Add the lemongrass sticks, cilantro stems, mint sprigs, and dried chili pods. Let the soup simmer for 8-10 minutes, stirring occasionally, until it thickens slightly.

7. Remove and discard the lemongrass sticks, cilantro stems, mint sprigs, and chili pods.

8. Add the rice noodles and shrimp to the pot. Cook for 5-6 minutes, stirring frequently, until the noodles are tender and the shrimp are cooked through. Season with salt to taste.

9. Serve the soup hot, garnished with fresh cilantro, mint, sliced jalapeño, and green onion if desired.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.

• Preparation Time: About 10 minutes.

• Cooking Time: Approximately 25 minutes.

Variations

• Protein Options: Substitute the shrimp with chicken, tofu, or a mix of seafood to suit your preference.

• Vegetables: Add mushrooms, spinach, or snap peas for additional nutrients and texture.

• Noodles: While rice noodles are traditional, you can use egg noodles or even zucchini noodles for a low-carb option.

• Spice Level: Adjust the amount of chili garlic paste and dried chili pods to control the heat of the soup.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 2 days.

• Reheating: Reheat the soup gently over medium heat on the stovetop until warmed through. If the soup has thickened, add a splash of chicken stock or water to reach the desired consistency.

FAQs

How can I make this soup vegetarian?

To make a vegetarian version, substitute the shrimp with tofu and use vegetable stock instead of chicken stock. Also, replace the fish sauce with a vegetarian alternative or additional soy sauce.

Can I use only full-fat coconut milk?

Yes, you can use two cans of full-fat coconut milk for a richer and creamier soup.

Is there a substitute for lemongrass?

If fresh lemongrass is unavailable, you can use lemongrass paste or omit it. The soup will still be flavorful without it.

How can I make the soup spicier?

To increase the heat, add more chili garlic paste or include additional dried chili pods during simmering.

Can I prepare this soup ahead of time?

It's best enjoyed fresh, but you can prepare the broth ahead of time and store it separately. When ready to serve, reheat the broth and add the noodles and shrimp to cook through.

What type of rice noodles should I use?

Medium-width rice noodles work well in this soup, but you can use your preferred type.

Can I freeze this soup?

It's not recommended to freeze this soup, as the texture of the noodles and shrimp may be affected once thawed.

Can I use low-sodium soy sauce?

Yes, you can use low-sodium soy sauce if you're looking to reduce the salt content in the soup.

Can I add other herbs to the soup?

Yes, you can experiment with herbs like basil or Thai basil to add a unique twist to the soup's flavor.

How can I make this soup dairy-free?

This recipe is already dairy-free, but if you'd like to make it vegan, replace the shrimp with tofu and use a vegetable stock.

Conclusion

This Thai Coconut Curry Shrimp Noodle Soup is a perfect balance of creamy coconut milk, savory shrimp, and a vibrant array of spices. With its customizable ingredients and quick preparation time, it’s a flavorful and satisfying dish for any occasion. Whether you enjoy a mild flavor or a spicy kick, this soup is sure to please.