Oh Hai! Here we are again, just me and my big bowl of slurpy noodles… and a few veggies, and shrimp, and a handful of fresh cilantro and basil… a fork and a hungry mouth. This reunion with me and cooking could not get any happier. I have lots of favorite soups, but this Thai Shrimp Noodle Soup is an easy addition to my personal favorite soup hall of fame.

This soup is so many things, guys! Easy, creamy, flavorful, a kind of soup that hits the perfect spot between silky-creaminess and fire-breathing flavor all in one sweeping spoon. Just typing it makes me miraculously hungry and happy at the same time. Coconut curry was one of the many flavorful dishes I learned in Thai cooking classes, and, very unsurprisingly, it was my absolute favorite one. Something about curry has always had a strong appeal to me; maybe it’s the soothing coconut combined with the spicy flavor profile, or the way it manages to be rich and refreshing at the same time, or maybe it’s simply the rainbow of colors it comes in. But from the moment the first Thai noodle soup touched my lips, there’s been a long and loving relationship between us.

There is not one single thing I don’t love about this Thai Shrimp Noodle Soup. It gives me happy food chills just thinking about it.

This Thai shrimp noodle soup is full of so many great Thai flavors – lots of ginger, refreshing lime leaf and lemongrass, creamy coconut milk, noodles to warm up your soul and a handful of shrimp for protein. Like all my favorite flavors in one!!

The best part about this soup is that it is super quick to prepare. The base broth and noodles cook up very quickly, and the shrimp takes very little time to poach in the soup. The whole thing can be made in less than half an hour, from start to finish. Perfect for any weeknight! Or weekends to warm you up after your cool person winter sports.

Ingredients:

1 lb shrimp, shelled and deveined, tail-on

noodles, cooked to packaging instructions

1 tsp ginger, minced

1 tsp garlic, minced

1 stalk lemongrass, thinly sliced (white part only)

2 tbsp Thai red curry paste

4 cups chicken or vegetable broth

1/2 tsp red pepper flakes

5 kaffir lime leaves, sliced

1/4 cup cilantro stems, chopped

2 1/2 tbsp fish sauce

1 can (400ml) coconut milk

2-3 medium bok choy, sliced

1 tsp brown sugar

juice from 1 lime

salt and freshly ground black pepper to taste

1 tbsp coconut oil

To garnish: cilantro leaves, red pepper flakes, thai basil, lime wedges, spring onion, sliced chili pepper

Cook the noodles according to packaging instructions and set aside.

Heat the coconut oil in a soup pot over medium high heat. Add garlic, ginger, lemongrass and sauté for a couple minutes.

Add Thai red curry paste, broth, fish sauce, red pepper flakes, lime leaf and cilantro stems. Simmer for 10 minutes to develop the flavor.

Then add coconut milk and sliced bok choy. Season with salt, pepper and brown sugar to taste. Simmer for 5 more minutes. Then add shrimp. Cook on low simmering heat stirring until shrimp turns opaque color.

Turn off the heat, stir in lime juice and add cooked noodles.

Serve this Thai Shrimp Noodle Soup immediately garnished with Thai basil, spring onion, lime wedges, cilantro leaves, red pepper flakes and slices of chili pepper.





5.0 from 4 reviews Thai Shrimp Noodle Soup Save Print Prep time 15 mins Cook time 15 mins Total time 30 mins Author: GastroSenses Recipe type: Soup Cuisine: Asian Serves: 2-4 Ingredients 1 lb shrimp, shelled and deveined, tail-on

noodles, cooked to packaging instructions

1 tsp ginger, minced

1 tsp garlic, minced

1 stalk lemongrass, thinly sliced (white part only)

2 tbsp Thai red curry paste

4 cups chicken or vegetable broth

½ tsp red pepper flakes

5 kaffir lime leaves, sliced

¼ cup cilantro stems, chopped

2½ tbsp fish sauce

1 can (400ml) coconut milk

2-3 medium bok choy, sliced

1 tsp brown sugar

juice from 1 lime

salt and freshly ground black pepper to taste

1 tbsp coconut oil

To garnish: cilantro leaves, red pepper flakes, thai basil, lime wedges, spring onion, sliced chili pepper Instructions Cook the noodles according to packaging instructions and set aside. Heat the coconut oil in a soup pot over medium high heat. Add garlic, ginger, lemongrass and sauté for a couple minutes. Add Thai red curry paste, broth, fish sauce, red pepper flakes, lime leaf and cilantro stems. Simmer for 10 minutes to develop the flavor. Then add coconut milk and sliced bok choy. Season with salt, pepper and brown sugar to taste. Simmer for 5 more minutes. Then add shrimp. Cook on low simmering heat stirring until shrimp turns opaque color, about 3 minutes Turn off the heat, stir in lime juice and add cooked noodles. Serve this Thai Shrimp Noodle Soup immediately garnished with Thai basil, spring onion, lime wedges, cilantro leaves, red pepper flakes and slices of chili pepper. 3.5.3208

Share this post

email Pinterest StumbleUpon Yummly