Thai Shrimp Soup
This Thai shrimp soup is a delightful blend of creamy coconut milk, fragrant Thai spices, and tender shrimp. It's easy to make, packed with fresh vegetables, and infused with bold flavors. A comforting, restaurant-quality dish ready in just 25 minutes, making it perfect for a quick weeknight dinner!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 8 oz raw shrimp, peeled and deveined
- 1 tbsp coconut oil
- ¼ tsp salt
- 7 oz rice noodles
- 1 small shallot, finely chopped
- 3 tbsp Thai red curry paste
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 4 cups chicken broth
- 14 oz coconut milk
- 1 tbsp fish sauce
- 1 tbsp brown sugar
- ¼ tsp red chili flakes (optional)
- 1 medium red bell pepper, thinly sliced
- 5 oz cremini mushrooms, sliced
- 1 tbsp lime juice
- 2 cups baby spinach
- Fresh cilantro for garnish
Instructions
- Prepare the noodles: Cook according to package instructions, then set aside.
- Cook the shrimp: Heat coconut oil in a pot over medium heat. Add shrimp, season with salt, and cook for 1-2 minutes per side. Remove and set aside.
- Sauté aromatics: In the same pot, add shallots, garlic, ginger, and red curry paste. Sauté for 2 minutes until fragrant.
- Build the broth: Pour in chicken broth, coconut milk, fish sauce, brown sugar, and chili flakes. Add bell pepper and mushrooms. Simmer for 5 minutes.
- Final touches: Stir in spinach and lime juice. Let the spinach wilt.
- Assemble the soup: Divide noodles into bowls, pour the soup over them, and top with shrimp and fresh cilantro.
Find it online: https://recipesbyjanet.com/thai-shrimp-soup/
