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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