Description
A quick and flavorful Thai-inspired soup made with tender shrimp, rice noodles, and vegetables simmered in a creamy coconut broth with aromatic spices, ready in just 30 minutes.
Ingredients
- 8 oz rice noodles
- 1 lb large shrimp, peeled and deveined
- 1 tbsp vegetable oil
- 1 small onion, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp red curry paste
- 4 cups chicken broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp fish sauce
- 1 tbsp lime juice
- 1 tsp brown sugar
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 cups baby spinach
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- Cook rice noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a large pot over medium heat.
- Add onion and sauté until softened, about 3 minutes.
- Stir in garlic and ginger and cook for 30 seconds until fragrant.
- Add red curry paste and cook for 1 minute, stirring well.
- Pour in chicken broth and coconut milk, stirring to combine.
- Add fish sauce, lime juice, brown sugar, mushrooms, carrots, and black pepper. Simmer for 8–10 minutes.
- Add shrimp and cook for 3–4 minutes until pink and cooked through.
- Stir in spinach until wilted.
- Add cooked noodles, mix gently, and remove from heat.
- Garnish with cilantro and serve hot.
Notes
- Do not overcook shrimp to keep them tender.
- Adjust curry paste to control spice level.
- Serve with extra lime wedges for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai-Inspired