Thai Shrimp Noodle Soup
This Thai shrimp noodle soup is a cozy, flavorful meal with tender shrimp, noodles, mushrooms, red curry paste, coconut milk, and fresh herbs.
Ingredients
- 1 cup raw shrimp
- 1 red bell pepper sliced
- 1 onion sliced
- 1 teaspoon ginger minced
- 3 cups stock
- 1 cup mushrooms sliced
- 1 tablespoon soy sauce
- ½ teaspoon vinegar
- 1 tablespoon red curry paste
- 100 g rice noodles uncooked
- ½ cup coconut milk
- 1 tablespoon cornstarch
- 1 lime juiced
- 1 teaspoon basil
- 1 teaspoon cilantro
- Salt and pepper to taste
- 1 teaspoon oil
Instructions
- Heat some oil in a saucepan and sauté the sliced onion and minced ginger until softened. Meanwhile, in another pot, cook the noodles according to package instructions.
- Add red curry paste, brown sugar, stock, soy sauce, and vinegar to the saucepan. Add sliced mushrooms, shrimp, and red bell peppers. Cook for about 3 minutes.
- Prepare a slurry using cornstarch and water and slowly add it in, stirring continuously. Turn down the heat and cook on low until the soup thickens.
- Add the drained noodles and coconut milk and stir. Season, taste and adjust. Take it off heat and garnish with fresh herbs and lime juice.
Notes
- Cook the noodles separately to prevent them from becoming overly soft.
- Add the coconut milk after removing the soup from the heat.
- Adjust the red curry paste according to your preferred spice level.
- Taste and adjust the seasoning before serving, as the saltiness of different stocks and soy sauces can vary.
- For the best texture, add noodles to individual bowls if you expect leftovers.
Nutrition
Calories: 501kcalCarbohydrates: 68gProtein: 23gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 149mgSodium: 2689mgPotassium: 689mgFiber: 5gSugar: 10gVitamin A: 4032IUVitamin C: 92mgCalcium: 125mgIron: 4mg
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