Thai Shrimp Coconut Noodle Soup

 

Thai Shrimp Coconut Noodle Soup

Ingredients

8 oz (225 g) raw shrimp – peeled, deveined, and tails removed

1 tablespoon coconut oil – for sautéing the shrimp

¼ teaspoon salt – to season the shrimp

7 oz (200 g) rice noodles – or substitute with ramen, glass noodles, or mung bean vermicelli

1 small shallot – finely chopped for aromatic depth

3 tablespoons Thai red curry paste – for bold, spicy flavor

3 garlic cloves – minced to enhance the savory base

1-inch piece of fresh ginger – grated for warmth and complexity

4 cups (950 ml) chicken or seafood broth – for a rich and flavorful soup base

1 can (14 oz) unsweetened coconut milk – adds creaminess and tropical flavor

1 tablespoon fish sauce – for umami and saltiness

1 tablespoon brown sugar – to balance heat with subtle sweetness

¼ teaspoon red chili flakes (optional) – for added spice

1 medium red bell pepper – thinly sliced for color and crunch

5 oz (140 g) cremini mushrooms – sliced, for earthy depth

1 tablespoon fresh lime juice – plus extra wedges for serving

2 cups baby spinach – added at the end for freshness

Fresh cilantro – for garnish and a burst of herbal brightness

Instructions

1. Cook the Noodles

Prepare the noodles based on the package instructions.

For mung bean vermicelli: Place them in a large bowl, cover with warm water, and let soak for 10–15 minutes until tender. Drain and set aside.

2. Sear the Shrimp

In a large heavy-bottomed pot, heat the coconut oil over medium-high heat.

Add the shrimp, sprinkle with salt, and cook for 1–2 minutes per side until just browned and opaque.

Transfer the shrimp to a plate and set aside.

3. Build the Flavor Base

In the same pot, add the chopped shallot and sauté for 1 minute until soft.

Stir in the minced garlic, grated ginger, and Thai red curry paste. Cook for another 2 minutes, stirring constantly, until fragrant and slightly caramelized.

4. Make the Soup

Pour in the chicken or seafood broth and stir in the coconut milk.

Add the fish sauce, brown sugar, and red chili flakes if you want a spicy kick.

Toss in the sliced red bell pepper and mushrooms. Bring the soup to a gentle simmer and let it cook for 5 minutes until the vegetables are tender.

5. Finish with Greens and Lime

Add the baby spinach and stir until wilted, about 30 seconds.

Squeeze in fresh lime juice and taste for seasoning, adjusting if needed.

6. Assemble and Serve

Divide the drained noodles among serving bowls.

Ladle the hot soup over the noodles and top each bowl with the seared shrimp.

Garnish with fresh cilantro and serve with lime wedges on the side for an extra burst of brightness.