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Thai Shrimp Soup with Coconut Broth and Thai Spices Recipe

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3.8 from 6 reviews

This Thai Shrimp Soup offers a deliciously creamy and spicy coconut broth loaded with tender shrimp and fresh vegetables. Easy to prepare with accessible ingredients, it brings authentic Thai flavors right into your kitchen with the perfect balance of savory, sweet, and heat.

Ingredients

Seafood

  • 8 oz raw shrimp (225 g), peeled, deveined, no tails

Produce

  • 1 small shallot, finely chopped
  • 3 cloves garlic, minced
  • 1 inch piece of ginger, grated
  • 1 medium red bell pepper, thinly sliced
  • 5 oz cremini mushrooms, sliced
  • 2 cups baby spinach
  • Fresh cilantro for garnish
  • Lime wedges for serving

Pantry

  • 1 tablespoon coconut oil
  • 1/4 teaspoon salt
  • 7 oz rice noodles (200 g) or alternative noodles such as ramen, glass noodles, or mung bean vermicelli
  • 3 tablespoons Thai red curry paste
  • 4 cups chicken broth (950 ml) or seafood broth
  • 14 oz unsweetened coconut milk (1 can)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • 1/4 teaspoon red chili flakes (optional for extra spice)
  • 1 tablespoon lime juice

Instructions

  1. Prepare the noodles: Cook the noodles according to package instructions. For mung bean vermicelli noodles, place them in a large bowl and cover with warm water. Let soak for 10-15 minutes until softened. Drain and set aside.
  2. Brown the shrimp: Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add the shrimp, season with salt, and cook for 1-2 minutes per side until lightly browned. Remove shrimp from the pot and set aside.
  3. Make the broth: In the same pot, sauté the shallot for about 1 minute until softened. Stir in the garlic, ginger, and red curry paste, cooking for 2 minutes until fragrant.
  4. Add liquids and simmer: Pour in the chicken or seafood broth. Stir in the coconut milk, fish sauce, brown sugar, and chili flakes if using. Add the sliced red bell pepper and cremini mushrooms, then bring to a gentle simmer. Cook for 5 minutes until vegetables are tender.
  5. Add spinach and lime juice: Stir in baby spinach and let it wilt for about 30 seconds. Mix in the lime juice to brighten the flavors.
  6. Assemble and serve: Divide the cooked noodles into serving bowls. Ladle the hot soup over the noodles to warm them through. Top with browned shrimp. Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

  • For a milder soup, reduce the red curry paste to 2 tablespoons and omit the chili flakes.
  • For extra spice, add a sliced Thai chili or drizzle chili oil when serving.
  • Store leftover soup separately from noodles to prevent them from soaking up too much liquid. Add fresh noodles when reheating.
  • For a vegetarian version, substitute shrimp with tofu, frying it until golden before adding to the soup.
  • Alternate greens like bok choy, kale, or Thai basil leaves can be used instead of baby spinach.
  • Try different noodles such as rice noodles, ramen noodles, egg noodles, or soba noodles instead of mung bean vermicelli.

Find it online: https://recipesbyliza.com/thai-shrimp-soup-with-coconut-broth-and-thai-spices-recipe/