Rich flavors from your favorite Thai Restaurant in a quick and easy soup. Spicy Thai Noodle Soup with Shrimp takes less than 30 minutes to make and is a hundred times better than takeout!
1cupcilantroloosely chopped, or 1 tablespoon coriander paste
1tablespoonred chili paste
1redbell pepperroughly chopped
1yellowonionroughly chopped
2tablespooncoconut or vegetable oil
114 oz. canfull fat coconut milk
4cupschicken broth
18 oz. packagerice or egg noodles, cooked to al dente and rinsed. Divided between four bowlscooked al dente - the noodles will continue to cook after pouring the soup base over the top.
1poundshrimp peeled and devein shrimp, slice in half (I used 21-30 count)
2limes1 lime juiced, plus additional lime wedges for serving
2tablespoonfish sauce
optional garnishes, cilantro, sliced red jalepenos, sesame seeds,
Instructions
Combine the garlic, ginger, lemongrass and red chili paste into a blender. Roughly chop the red pepper, onion and garlic. Add it to the blender also. Blitz until a thick paste has formed.
Heat a large saucepan over a medium-high heat, add the coconut or vegetable oil. Fry the paste for a couple of minutes, until fragrant.
Add the chicken broth and coconut milk and bring to a boil, Reduce heat and simmer for five minutes
While the soup base is cooking peel and devein shrimp. Slice in half.
Add the shrimp and fish sauce to the soup base, simmer for an additional five minutes.
While the soup is simmering, cook your noodles (enough for 4 servings). Cooking the noodles according to the package directions. Divide the cooked noodles between four bowls.
Season the soup to taste with a squeeze of lime juice.
Divide between the bowls and top each one with fresh cilantro, slices of fresh chili, and spring onions. Serve immediately.
Notes
Tips
Use a full-fat coconut milk for the Thai noodle soup. It adds a greater body and richness of flavor as well as helps to release the flavor of the curry paste.
Use any brand of curry paste for this dish. Some offer a greater level of spiciness than others depending on what you’d prefer.
The juice squeezed from a fresh lime helps to cut through the rich and creamy flavors of this soup.
Other vegetables that pair well with Thai noodle soup include mushrooms, spinach, and baby bok choy.