Description
Savor the bold flavors of this Thai Noodle Soup, featuring shrimp, aromatic herbs, and creamy coconut milk. Perfect for a quick, healthy dinner or a cozy meal with friends!
Ingredients
Scale
- 3 cloves garlic, chopped
- 2 tablespoons fresh ginger, chopped
- 1 tablespoon lemongrass paste
- 2 tablespoons red curry paste
- 1 cup cilantro, loosely chopped, or 1 tablespoon coriander paste
- 1 tablespoon red chili paste
- 1 red bell pepper, roughly chopped
- 1 yellow onion, roughly chopped
- 2 tablespoons coconut or vegetable oil
- 1 14 oz. can full fat coconut milk
- 4 cups chicken broth
- 1 8 oz. package rice or egg noodles, cooked to al dente and rinsed
- 1 pound shrimp, peeled and deveined, sliced in half
- 2 limes, 1 lime juiced, plus additional lime wedges for serving
- 2 tablespoons fish sauce
- optional garnishes: cilantro, sliced red jalapeños, sesame seeds
Instructions
- Blend garlic, ginger, lemongrass, and red chili paste in a blender to form a thick paste with chopped red pepper, onion, and garlic.
- Heat a large saucepan over medium-high, add coconut oil, and fry the paste until fragrant, about 2 minutes.
- Pour in chicken broth and coconut milk, bring to a boil, then reduce heat and simmer for 5 minutes.
- Meanwhile, prepare shrimp by peeling, deveining, and slicing in half.
- Add shrimp and fish sauce to the soup, continue to simmer for another 5 minutes.
- Cook the noodles as per package instructions and divide between four bowls.
- Season the soup with lime juice, adjust to taste.
- Pour soup over noodles in bowls and garnish with cilantro, chili slices, and serve immediately.
Notes
For a vegetarian version, substitute shrimp with tofu.
Use fresh herbs for garnish to enhance flavors even more.
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 3g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 100mg