Description
This Thai Shrimp Coconut Noodle Soup is a flavorful and aromatic dish featuring tender shrimp in a rich coconut milk and red curry broth, served over delicate rice noodles. Infused with fresh ginger, lemongrass, garlic, and a harmonious balance of savory fish sauce and lime juice, this soup offers a comforting yet vibrant meal perfect for any season.
Ingredients
Scale
Seafood
- 1 lb large shrimp, peeled and deveined
Noodles
- 6 oz rice noodles (or your preferred noodles)
Broth & Flavorings
- 1 can (14 oz) coconut milk
- 4 cups low-sodium chicken broth or vegetable broth
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 stalk lemongrass, cut into 3-inch pieces and smashed (or 1 tbsp lemongrass paste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 tsp chili flakes (adjust to desired spice level)
- 1 tbsp lime juice
Garnish
- 2 tbsp fresh cilantro, chopped
- 1-2 green onions, chopped
- 1 small red bell pepper, thinly sliced (optional)
Instructions
- Cook the Noodles: Cook the rice noodles according to the package instructions. Once cooked, drain them well and set aside. To prevent sticking, toss the noodles lightly with a small amount of oil.
- Make the Broth: In a large pot, heat a little oil over medium heat. Add minced ginger and garlic, sautéing for about 1 minute until fragrant. Stir in the red curry paste and cook for another minute to release its flavors. Pour in the chicken or vegetable broth, coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes, stirring well to combine all ingredients.
- Add Lemongrass and Simmer: Add the smashed lemongrass stalks (or lemongrass paste) to the pot. Bring the soup to a gentle simmer over medium heat and let it cook for about 10 minutes, allowing the flavors to meld beautifully.
- Cook the Shrimp: After the broth has simmered, add the peeled and deveined shrimp to the pot. Cook for 3-5 minutes until the shrimp turn pink and are fully cooked through.
- Assemble the Soup: Remove the lemongrass stalks from the soup and discard them. Stir in the lime juice and taste the broth, adjusting seasoning with additional soy sauce, fish sauce, or chili flakes if needed.
- Serve: Divide the cooked rice noodles among serving bowls. Ladle the hot shrimp and broth mixture over the noodles. Garnish with chopped fresh cilantro, green onions, and thinly sliced red bell pepper for an added burst of color and flavor. Serve immediately.
Notes
- You can substitute the shrimp with chicken or tofu for variation.
- If lemongrass is unavailable, lemongrass paste is a great alternative to impart the same aroma.
- Adjust chili flakes according to your preferred spice level to make the soup milder or spicier.
- For a gluten-free option, ensure soy sauce is gluten-free or substitute it with tamari.
- The soup is best enjoyed fresh but can be refrigerated for up to 2 days; reheat gently before serving.
