Thai Coconut Curry Shrimp Noodle Soup

I surprised my kids this week with this Thai coconut curry shrimp noodle soup for lunch.  They are always asking for noodle soup and they love shrimp so when I stumbled upon this recipe at Aberdeen’s Kitchen I decided to make it for them. I halved the recipe and didn’t use dried chili pods but other than that kept the recipe the same. The soup smelled amazing and my kids devoured the entire pot within minutes. They both said this Thai coconut curry shrimp noodle soup was delicious – especially my daughter who told me numerous times how much she loved it. I’d say that makes it a keeper!

How to Make Thai Coconut Curry Shrimp Noodle Soup

Heat the butter in a large soup pan or Dutch oven over medium heat. Add the onion and bell pepper then cook, stirring often, for 5-7 minutes, or until softened and the onion is becoming translucent.

Add the minced garlic and ginger and cook, stirring constantly, for 1 minute. Add 1 teaspoon of lime juice, scraping up the bits on the bottom of the pan then add the red curry paste and chili garlic paste, cook for 2 minutes, stirring constantly.

Add the remaining lime juice, fish sauce, soy sauce, and chicken broth. Cook for 1 minute, stirring frequently.

Add the coconut milk and whisk until well combined. Bring to a boil over medium-high heat then reduce to a simmer. Add the lemongrass pieces, cilantro stems, and mint sprig. Simmer for 10 minutes. Remove the lemongrass pieces, cilantro stems, and mint sprig.

Add the rice noodles and cook for 6 minutes, stirring often. Add the shrimp and cook for another 3-4 minutes, or until cooked through and the noodles are tender. Taste and season with sea salt and lime juice, to taste.

Ladle into bowls and serve with lots of freshly chopped cilantro on top and lime wedges, sriracha, and soy sauce on the side. Serve immediately. Enjoy.

Thai Coconut Curry Shrimp Noodle Soup

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: Soup

Cuisine: Asian

Servings: 2 people

Author: Pam - For the Love of Cooking - Original by Aberdeen's Kitchen

Ingredients

Soup:

• 1 tbsp butter
• ½ red bell pepper, diced
• ¼ sweet yellow onion, diced
• 2 cloves of garlic, minced
• 1 tbsp fresh ginger, minced
• 1 tbsp fresh lime juice, divided
• ½ tbsp red curry paste
• ½ tsp chili garlic paste
• 1 tsp fish sauce
• 1 tsp soy sauce
• 2 cups chicken broth
• 1 14 oz can coconut milk
• 1 stalk of lemongrass, outer layers removed, cut into thirds, and smashed with a knife
• 3 cilantro stems
• 1 small sprig of mint
• 4 oz flat rice noodles
• ½ lb shrimp, peeled & deveined
• Sea salt, to taste

Serving:

• Fresh cilantro
• Lime wedges
• Sriracha sauce
• Soy sauce

Instructions

• Heat the butter in a large soup pan or Dutch oven over medium heat. 
• Add the bell pepper and onion then cook, stirring often, for 5-7 minutes, or until softened and the onion is becoming translucent.
• Add the minced garlic and ginger and cook, stirring constantly, for 1 minute. 
• Add 1 teaspoon of lime juice, scraping up the bits on the bottom of the pan then add the red curry paste and chili garlic paste, cook for 2 minutes, stirring constantly.
• Add the remaining lime juice, fish sauce, soy sauce, and chicken broth. Cook for 1 minute, stirring frequently.
• Add the coconut milk and whisk until well combined. Bring to a boil over medium-high heat then reduce to a simmer. 
• Add the lemongrass pieces, cilantro stems, and mint sprig. Simmer for 10 minutes. 
• Remove the lemongrass pieces, cilantro stems, and mint sprig.
• Add the rice noodles and cook for 6 minutes, stirring often. 
• Add the shrimp and cook for another 3-4 minutes, or until cooked through and the noodles are tender. Taste and season with sea salt and lime juice, to taste.
• Ladle into bowls and serve with lots of freshly chopped cilantro on top and lime wedges, sriracha, and soy sauce on the side. 
• Serve immediately. Enjoy.

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