Thai Coconut Soup with Shrimp and Noodles
A quick coconut curry broth with shrimp, egg noodles, lime and fresh toppings. Adjust the chili paste to taste.
By Cookin' Kitchen
- Total: 20 minutes
- Servings: 2 servings
Recipe
Thai Coconut Soup with Shrimp and Noodles
A quick coconut curry broth with shrimp, egg noodles, lime and fresh toppings. Adjust the chili paste to taste.
Cookin' · https://cookin.club/recipes/thai-coconut-soup-with-shrimp-and-noodles
- Prep
- 8 minutes
- Cook
- 12 minutes
- Total
- 20 minutes
- Servings
- 2
Ingredients
For 2 servings
Toppings and serving
Equipment
- Large saucepan
- Serving bowls
Instructions
Step 1: Heat the oil in a large saucepan over high heat. Add the prawns and sear both sides until light golden; they do not need to cook through. Remove them to a plate.
Step 2: Turn the heat down to medium. If the pot looks dry, add a little extra oil.
Step 3: Add the garlic, ginger and lemongrass. Sauté for 20 seconds, until the garlic is golden.
Step 4: Add the sugar and fish sauce. Stir and cook for 30 seconds, until the mixture looks like caramel.
Step 5: Add the chili paste, coriander powder and curry powder. Stir and cook for 30 seconds.
Step 6: Add the broth and coconut milk. Stir and bring to a simmer.
Step 7: Simmer for 2 minutes, then add the lime zest and return the prawns to the broth.
Step 8: Cook for 2 minutes, just to reheat the prawns and finish cooking them.
Step 9: Put the prepared noodles in serving bowls and ladle the soup over them.
Step 10: Top with the bean sprouts and coriander, plus your choice of chili, red onion or fried Asian shallots.
Step 11: Squeeze lime juice over the soup to taste.
Notes
Ingredient options
Use soy sauce instead of fish sauce, or vegetable broth instead of chicken broth.
For the lemongrass, peel away the reedy outer layers and grate the bottom 12 cm (5 inches) of the stalk. Alternatively, stir in 1 tablespoon lemongrass paste when you add the coconut milk.
Use any curry powder; choose mild for less heat or hot for more. Any chili paste works, including sriracha or another Asian-style hot sauce. Adjust it to taste.
Low-fat coconut milk can be used, but the broth will be thinner and have less coconut flavor.
For the noodles, use 200 g (7 oz) fresh thick noodles, about 180 g (6 oz) thinner fresh noodles, or 120–150 g (4–5 oz) dried noodles such as rice, vermicelli, egg noodles or ramen. Prepare them according to the packet.
If using frozen prawns, defrost them before cooking.
Nutrition per serving
- Calories
- 665 kcal
- Fat
- 46 g
- Saturated fat
- 38 g
- Carbohydrates
- 52 g
- Sugar
- 12 g
- Fiber
- 7 g
- Protein
- 17 g
- Sodium
- 2,350 mg
- Cholesterol
- 75 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
This coconut curry soup brings shrimp and noodles together in a fragrant broth with garlic, ginger, lemongrass and lime. Adjust the chili paste to make the broth as mild or spicy as you like.
Cook the noodles separately and ladle the soup over them just before serving, so they don’t soften in leftover broth. Finish with coriander, lime juice and your choice of toppings.
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