Thai Noodle Soup with Shrimp

4 February, 2018

Thai has quickly become my favorite cuisine.  All of their dishes are full of complex and bold flavors.  This super quick soup is so easy to make.  The red curry paste adds a little bit of heat and the splash of lime juice brightens it and brings everything together.  

I added shrimp to this one because I had some on hand after my New Years Eve celebration, but you could add chicken if seafood isn’t your thing.  Garnish with extra cilantro and green onions to make this gorgeous bowl really pop.

Thai Noodle Soup with Shrimp

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 0:40
Serves 4 servings


2 tablespoons coconut oil

cloves garlic, minced

1 1/2 tablespoon fresh grated ginger

2 tablespoons Thai red curry paste

4 cups vegetable or chicken broth

1 (14-ounce) can coconut milk

1 cup water

1 tablespoon lime juice

8 ounces rice noodles

1 medium bok choy, trimmed and cut into 3-inch pieces, then cut sticks lengthwise

1 pound medium shrimp, peeled and deveined

Optional garnishes: Fresh cilantro, green onions, and red chilies


Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.In the same pot, Add garlic, bok choy, ginger and curry paste and sauté for 2 minutes to release the curry’s aromas.

Stir in the broth, coconut milk and water. Bring to a boil.

Stir in the lime juice. Add the shrimp and rice noodles to the pot and allow them to sit for a few minutes until softened. Serve immediately, topped with optional garnishes.


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