Soups, pasta, and more

Thai Coconut Shrimp Noodle Soup

by thecurrytheory
written by thecurrytheory
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Seriously, this is the best Thai soup I have ever made. I love Thai spicy soups, especially the ones that are made with coconut milk, you know what I’m talking about( Tom kha Gai) the ones you get at the restaurants for like 6/7 bucks a bowl, never enough! But this soup is so satisfying and a money saver. Just make sure you have all the ingredients set aside and ready to go. You can make it with Chicken or Shrimp, since my hubby is a fan of seafood I decided to do Shrimp. Let’s get to the recipe. I did make a quick video to show you step by step process. Please comment and let me know what you think. Also If I should make more YouTube style videos where I narrate while I cook …then please let me know in the comments section below. I would love your feedback.

Thai Coconut Shrimp Noodle Soup

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Serves: 6 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 lb. large shrimp deveined (marinated in ginger garlic and cilantro paste (Queen seasoning) OR ginger, garlic paste and salt and black pepper with a dash of olive oil )
  • 2 tablespoon vegetable oil
  • 1 Onion thinly sliced horizontally
  • 1 small carrots shredded
  • 3 cloves of garlic minced
  • 1/2 inch ginger root crushed
  • 1/2 cup thinly cilantro chopped
  • 3 tablespoons of fresh or bottled lemon juice
  • 2 tablespoons of Thai fish sauce
  • 1 tablespoon Thai curry paste or Thai chili oil
  • 1 teaspoon red chili powder (optional)
  • 1 14.5oz chicken broth (Swanson 30% less sodium)
  • 1 coconut milk (unsweetened)
  • 1 pack of Thai rice noodles
  • 1 cup f water
  • Salt and Black pepper to taste
  • Garnish with scallions and Cilantro
  • (You can substitute or add mushrooms, red or green bell pepper or any other veggies of your liking)

Instructions

  1. Heat oil in a large pot and start by sautéing ginger, garlic, carrots, cilantro and sliced onions for 3-4 mins.
  2. Add chicken broth, coconut milk and water, lemon juice and the curry paste or Thai chili oil. Stir well and cook cover for 4-5 mins.
  3. Add in the marinated shrimp, stir well.
  4. Add in rice noodles and fish sauce and mix well. Cover and cook for 5-6 mins or until the noodles are cooked.
  5. Garnish with Cilantro and scallions.
  6. Enjoy with a sprinkle of extra lemon juice if you like it more citric.

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