There’s something truly magical about a warm bowl of soup, especially when it’s packed with vibrant flavors and comforting aromas. This Thai coconut curry shrimp noodle soup is my go-to when I want to impress friends or just indulge after a long day. The creamy coconut milk combined with the spicy red curry paste creates a heavenly sauce that clings to the shrimp and noodles, bringing every bite to life. I remember the first time I made it; I was blown away by how simple it was, yet it felt like a restaurant-quality dish right in my own kitchen. Trust me, you’ll want to dive into this bowl of goodness!
Ingredients for Thai Coconut Curry Shrimp Noodle Soup
Gather these simple yet flavorful ingredients to create your delicious Thai coconut curry shrimp noodle soup:
- 200g rice noodles
- 300g shrimp, peeled and deveined
- 400ml coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cups vegetable broth
- 1 cup spinach leaves
- 1 bell pepper, sliced
- 1 tablespoon oil
- Fresh cilantro for garnish
Make sure each ingredient is ready to go, and you’ll be well on your way to a tasty meal! Enjoy the process; it’s all part of the fun!
How to Prepare Thai Coconut Curry Shrimp Noodle Soup
Now, let’s dive into making this delightful soup! Follow these easy steps, and you’ll have a flavorful bowl ready to enjoy in no time.
Cooking the Rice Noodles
Start by bringing a large pot of water to a boil. Once boiling, add the rice noodles and cook according to the package instructions—usually about 4-6 minutes. You want them just tender but still a bit firm, as they’ll continue to cook in the soup. Once done, drain and rinse them under cold water to stop the cooking process and set them aside.
Making the Curry Base
In a large pot, heat the oil over medium heat. Once it’s shimmering, add the red curry paste, stirring it for about a minute until it becomes fragrant. This step is super important because it releases all those beautiful flavors! Then, slowly pour in the coconut milk and vegetable broth, stirring well to combine everything into a luscious base. Let it simmer for about 2-3 minutes, allowing the flavors to meld together.
Adding Shrimp and Vegetables
Next, it’s time to introduce the shrimp and bell pepper into your soup. Gently add them to the pot, stirring to coat them in that aromatic curry base. Cook for about 3-5 minutes, or until the shrimp turns a lovely pink color—this means they’re perfectly cooked! Don’t forget to stir occasionally to ensure even cooking.
Combining Noodles and Soup
Finally, take those cooked noodles and add them right into the soup pot, giving everything a good stir to mix it all together. You’ll see the noodles soak up that delicious curry goodness! Serve the soup hot in bowls, and don’t forget to garnish with fresh cilantro for a pop of color and flavor. Enjoy every comforting spoonful!
Tips for Success
To make your Thai coconut curry shrimp noodle soup truly shine, here are a few handy tips! First, don’t hesitate to adjust the spice level by adding more or less red curry paste according to your taste. If you want a vegetarian version, simply swap the shrimp for tofu—just make sure to cube it and sauté it until golden. Also, feel free to toss in other veggies like carrots or snap peas for added crunch and nutrition. And remember, letting the soup sit for a few minutes before serving allows the flavors to deepen, enhancing that delicious aroma!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a serving of this delightful Thai coconut curry shrimp noodle soup. Keep in mind these figures are based on typical ingredient brands, so they might vary slightly based on what you use:
- Calories: 350
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 5g
- Protein: 20g
- Sodium: 800mg
- Cholesterol: 150mg
This soup not only warms the soul but also packs a nutritious punch! Enjoy knowing you’re treating yourself to a meal that’s as wholesome as it is delicious.
FAQ Section
Can I use a different type of noodle?
Absolutely! If you can’t find rice noodles or prefer something different, you can use udon noodles, egg noodles, or even whole wheat spaghetti. Just be mindful of the cooking times, as they may vary from rice noodles. You’ll want them to be cooked al dente so they hold up well in the soup!
How do I store leftovers?
Storing leftovers is super easy! Just let the soup cool down to room temperature, then transfer it to an airtight container. It’ll keep well in the fridge for about 3-4 days. If you want to freeze it, I recommend storing the noodles and soup base separately to prevent them from getting mushy. In the freezer, it should last about 2-3 months. Just thaw it in the fridge overnight before reheating!
Can I make this dish vegetarian?
Definitely! To make this Thai coconut curry shrimp noodle soup vegetarian, simply swap out the shrimp for tofu. I love using firm or extra-firm tofu—just cube it up and sauté it in the pot until it’s golden before adding the curry base. You can also toss in extra veggies like bell peppers, carrots, or snap peas for added flavor and texture. The key is to make sure everything is cooked through and delicious!
Why You’ll Love This Recipe
- Super easy to prepare—perfect for busy weeknights!
- Bold, flavorful taste that transports you straight to Thailand.
- Healthy ingredients packed with protein and nutrients.
- Customizable to suit your spice preference and dietary needs.
- Ready in just 25 minutes, making it a quick dinner solution.
Serving Suggestions
This Thai coconut curry shrimp noodle soup is deliciously satisfying on its own, but if you want to elevate your meal, consider serving it with a side of crispy spring rolls or fresh Thai salad for a delightful crunch. A sprinkle of lime wedges adds a zesty kick, and some steamed jasmine rice can soak up all that wonderful broth. Trust me, these pairings take your dining experience to the next level!
For more delicious recipes, check out our all recipes page!
For more information on the health benefits of shrimp, you can visit Healthline.
Print
Thai Coconut Curry Shrimp Noodle Soup: 5-Minute Comfort Food
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Gluten Free
Description
A flavorful and aromatic Thai coconut curry shrimp noodle soup that’s easy to make.
Ingredients
- 200g rice noodles
- 300g shrimp, peeled and deveined
- 400ml coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 2 cups vegetable broth
- 1 cup spinach leaves
- 1 bell pepper, sliced
- 1 tablespoon oil
- Fresh cilantro for garnish
Instructions
- Cook rice noodles according to package instructions.
- In a pot, heat oil over medium heat.
- Add red curry paste and sauté for 1 minute.
- Pour in coconut milk and vegetable broth, stirring well.
- Add shrimp and bell pepper, cooking until shrimp turns pink.
- Stir in fish sauce, lime juice, and spinach.
- Combine with cooked noodles and serve hot.
- Garnish with fresh cilantro.
Notes
- Adjust spice level by adding more or less curry paste.
- Substitute shrimp with tofu for a vegetarian option.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: thai coconut curry shrimp noodle soup