Description
A flavorful and aromatic Thai coconut curry shrimp noodle soup that’s easy to make.
Ingredients
Scale
- 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