Spicy Thai Noodle Soup with Shrimp
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!
Servings 4 servings
Calories 389kcal
Cost $18
Ingredients
- 3 cloves garlic chopped
- 2 tablespoon fresh ginger chopped
- 1 tablespoon lemongrass paste
- 2 tablespoon 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 tablespoon 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. Divided between four bowls cooked al dente - the noodles will continue to cook after pouring the soup base over the top.
- 1 pound shrimp peeled and devein shrimp, slice in half (I used 21-30 count)
- 2 limes 1 lime juiced, plus additional lime wedges for serving
- 2 tablespoon fish 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.
Nutrition
Calories: 389kcal | Carbohydrates: 5g | Protein: 86g | Fat: 5g | Cholesterol: 1292mg | Sodium: 4018mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1470IU | Vitamin C: 12.5mg | Calcium: 482mg | Iron: 8.6mg
