Spicy Thai Noodle Soup with Shrimp
Rich flavors from your favorite Thai Restaurant in a quick and easy soup that takes less than 30 minutes to make? Oh yes! After perusing Nicole’s recipes on PicNic, I chose to make Spicy Thai Noodle Soup for #FreakyFriday!
Now to back up a bit, #FreakyFriday is when a bunch of bloggers get together to share a colleague’s recipe. Each blogger is assigned a blog and we get to choose whatever recipe we want to make and share on our blog! The recipe you choose is top secret until it’s revealed. I was assigned PicNic’s blog!
The first thing I did, was swing by Nicole’s About Me page to learn a little bit more about her. She lives on the tip of New Zealand, loves food and was encouraged by friends and family to start her blog – sounds like we have a lot in common huh (well except for the New Zealand part!)? 😋
This is the fourth time I’ve participated in Freaky Friday. Previous recipes include Nicoise Shrimp Salad, Southwestern Chicken Salad Bowl and an Authentic Posole – Mexican Stew YUM! Now it was time to check out Nicole’s recipes.
I was drawn to the tab for New Zealand recipes. That’s where I found delicious recipes, local cuisine, but ultimately ended up at the Soup tab where I found her recipe for Spicy Thai Noodle Soup. YUM! That soup was definitely calling my name!
Since you’re here on the blog I know that you like to get dinner together in a hurry, enjoy BIG flavors and I personally ❤️ Thai food! It was a match made in heaven!
Nicole has this meal totally dialed in. Let me show you how easy it is to put together.
You’ll add the garlic, ginger, lemongrass paste, curry, cilantro, chili paste bell pepper and onion to a blender. Give it a pulse and process until it is completely combined into a paste.
Into a heavy bottom saucepan it goes, sauté until it becomes fragrant.
While it was cooking I sliced the shrimp* in half, like so –
(Slicing the shrimp in half was an extra step, but they only take minutes to cook with this method.) *On a side note, her recipe did not call for shrimp, but shrimp paste. I did not have that available and instead substituted the whole shrimp and it was a delicious substitution.
Next you’ll add the chicken stock and coconut and bring it to a boil, simmer for five minutes, add the shrimp – simmer for five minutes longer. Serve over noodles!
How easy is that?
Rich, deep and subtly spicy flavor! I loved this, Dan did too. He was rummaging thru the refrigerator looking for seconds later in the evening!
Spicy Thai Noodle Soup with Shrimp
- 3 cloves garlic chopped
- 2 tbsp fresh ginger chopped
- 1 tbsp lemongrass paste
- 2 tbsp red curry paste
- 1 cup cilantro loosely chopped, or 1 tbsp coriander paste
- 1 tbsp red chili paste
- 1 red bell pepper roughly chopped
- 1 yellow onion roughly chopped
- 2 tbsp coconut or vegetable oil
- 1 14 oz. can *coconut cream or coconut milk (use full fat milk)
- 1 8 oz. package rice or egg noodles, cooked to al dente and rinsed. Divided between four bowls cooked al dente - the noodles will continue to cook after pouring the soup base over the top.
- 2 limes 1 lime juiced, plus additional lime wedges for serving
- 2 tbsp fish stock
- optional garnishes, cilantro, sliced red jalepenos, sesame seeds,
- 1 pound shrimp peeled and devein shrimp, slice in half (I used 21-30 count)
- 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 stock and coconut and bring to a boil, Reduce heat to a simmer and simmer for five minutes
- While the soup base is cooking peel and devein shrimp. Slice in half.
- Add the shrimp 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.
- After 10 minutes, add the fish sauce. 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.
- *Coconut cream was not available where I shop, I used coconut milk and it was just delicious!
Here are the recipes my colleagues made – be sure
to swing by and check them out!
Suggested Recipe Pairings
Pad Thai Noodles – Remember I said how much I love Thai Food? Low Carb Pad Thai Bowl – Half the carbs and better than take out. Yes – you’re going to love this low carb version of Pad Thai!
Vegetarian Red Rice Thai Wrap – If a person eats with their eyes then you will just gobble up these Thai Wraps, sweet, salty and crunchy – perfect for lunch or dinner! My remake of a favorite sandwich, Vegetarian Red Rice Thai Wrap and an easy and delicious meal!
Korean Black Bean Noodles – Jjajangmyeon or Korean Black Bean Noodles are an excellent dish. Not only are they delicious and filling, but inexpensive to make!