Description
Make a delicious Thai Shrimp Coconut Noodle Soup on a budget. This easy, family-friendly recipe uses simple ingredients for a rich, restaurant-quality meal.
Ingredients
Scale
1 lb Frozen Shrimp
1 can (13.5 oz) Coconut Milk
8 oz Rice Noodles
4 cups Chicken or Vegetable Broth
2–3 tbsp Red Curry Paste
1 tbsp Fresh Ginger
3 cloves Garlic
1 tbsp Fish Sauce
1 tsp Brown Sugar
1 whole Lime Juice
Handful Cilantro & Scallions
Instructions
- Heat a large pot over medium heat with a splash of oil. Once the oil is shimmering, add the minced garlic and grated ginger. Sauté for about one minute until fragrant
- Stir in the red curry paste and cook for another minute until the spices are fragrant
- Pour in the chicken broth and coconut milk, stirring to incorporate the curry paste. Bring to a gentle simmer
- Add the fish sauce and brown sugar to the pot
- Gently drop in the shrimp and cook for 3-5 minutes until they turn pink and opaque
- Add the cooked noodles to the pot or serve them in individual bowls, ladle the soup over the noodles, and finish with fresh lime juice before serving
Notes
Always avoid overcooking the shrimp to prevent a rubbery texture.
Store noodles separately from the broth to maintain soup consistency.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 1 tsp
- Sodium: 950 mg
- Fat: 22 g
- Saturated Fat: 18 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 175 mg
Keywords: Thai Shrimp Coconut Noodle Soup, Coconut milk, Shrimp, Noodles