Ready to eat in just 15 minutes, this Thai Noodle Soup is loaded with grilled shrimp and infused with coconut and red curry flavors. The soup is pescatarian, gluten-free, dairy-free, and perfect for a lunch or a light dinner. Add it to your meal planner today!
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Photo credit: © Eatwell101.com
Ingredients list for the Thai shrimp soup recipe
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Photo credit: © Eatwell101.com
Directions
1. Bring salted water to a boil in a large saucepan.
2. In the meantime, heat a skillet over medium heat with a tablespoon of oil. Add shrimp to the skillet and cook on both sides for about 2-3 minutes total. Season with salt and pepper and set aside.
3. In a large pot or Dutch oven, heat one tablespoon of oil over medium. Add garlic and ginger and sauté for 30 seconds, until fragrant.
4. Pour in the vegetable broth and coconut milk. Add soy sauce, fish sauce, sesame oil, brown sugar, Thai red curry paste, and lime juice. Stir until the red curry paste is dissolved. Bring to a boil and simmer the soup for 5 minutes.
5. Meanwhile, cook the rice noodles in the saucepan according to the package directions. Drain, rinse with cold running water, then drain again and set aside.
6. Add the cooked rice noodles and shrimp to the pot with the soup and reheat for 2 minutes.
7. Divide the rice noodles and shrimp between serving bowls and ladle the soup over. Sprinkle fresh chives, cilantro, add a drizzle of sesame oil if you want, and serve the Thai Shrimp Soup immediately. Enjoy!
Photo credit: © Eatwell101.com
Tips for the Thai shrimp soup recipe
- Do not cook the rice noodles directly in the Thai curry soup to save time (we know, we tried!). The noodles will release a lot of starch and make the soup thick and clumpy.
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Photo credit: © Eatwell101.com
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