Thai Shrimp Coconut Noodle Soup
This creamy and fragrant Thai Shrimp Coconut Noodle Soup is packed with bold flavors and comes together in under 30 minutes!
Equipment
- Large pot
- Strainer
Ingredients
Soup Base
- 1 tbsp vegetable oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp red curry paste
- 4 cups chicken broth or vegetable broth
- 1 can coconut milk full-fat
- 1 tbsp fish sauce
- 1 tsp brown sugar
Main Ingredients
- 8 oz rice noodles
- 12 oz shrimp peeled and deveined
- 1 lime cut into wedges
Toppings
- fresh cilantro chopped
- green onions sliced
- red chili flakes optional
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook until soft, about 3 minutes.
- Add garlic and red curry paste. Stir and cook for 1 minute until fragrant.
- Pour in chicken broth and coconut milk. Add fish sauce and brown sugar. Bring to a simmer.
- Meanwhile, cook rice noodles according to package instructions, then drain and set aside.
- Add shrimp to the soup and cook for 3-5 minutes until pink and opaque.
- Divide noodles into bowls, ladle soup over top, and garnish with cilantro, green onions, and chili flakes. Serve with lime wedges.
Notes
For a vegetarian version, swap shrimp for tofu and use vegetable broth instead of chicken broth.