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Easy Thai Shrimp Soup (25-Minute Meal!)

Easy Thai Shrimp Soup (25-Minute Meal!)
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Skip the takeout—this budget-friendly Thai Shrimp Soup quickly brings restaurant-quality flavor home. Made with easy-to-find ingredients, it features a creamy coconut broth, tender shrimp, many veggies, and a perfect kick of Thai spices

Ingredients

Scale
  • 8 oz raw shrimp (225 g), peeled, deveined, no tails
  • 1 tablespoon coconut oil
  • ¼ teaspoon salt
  • 7 oz rice noodles (200 g), or ramen noodles, glass noodles, or mung bean vermicelli noodles
  • 1 small shallot, finely chopped
  • 3 tablespoons Thai red curry paste
  • 3 cloves garlic, minced
  • 1 piece ginger, grated (1 inch piece of ginger grated)
  • 4 cups chicken broth (950 ml), or seafood broth
  • 14 oz unsweetened coconut milk (1 can)
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • ¼ teaspoon red chili flakes, optional, for extra spice
  • 1 medium red bell pepper, thinly sliced
  • 5 oz cremini mushrooms, sliced
  • 1 tablespoon lime juice, plus wedges for serving
  • 2 cups baby spinach
  • Fresh cilantro, for garnish

Instructions

  • Cook noodles according to package instructions. For mung bean vermicelli noodles, place in a large bowl, cover with warm water, and soak for 10-15 minutes until softened. Drain and set aside.
  • Heat 1 tablespoon coconut oil in a heavy-bottomed pot over medium-high heat. Add 8 oz shrimp, season with ¼ teaspoon salt, and cook for 1-2 minutes per side until lightly browned. Remove from the pot and set aside.
  • In the same pot, add 1 finely chopped shallot and sauté for about 1 minute until softened.
  • Stir in 3 minced garlic cloves, 1 inch grated ginger, and 3 tablespoons Thai red curry paste. Cook for 2 minutes until fragrant.
  • Pour in 4 cups chicken broth (or seafood broth), 14 oz coconut milk, 1 tablespoon fish sauce, 1 tablespoon brown sugar, and ¼ teaspoon red chili flakes (if using). Stir to combine.
  • Add 1 thinly sliced red bell pepper and 5 oz sliced cremini mushrooms. Bring to a gentle simmer and cook for 5 minutes until vegetables are tender.
  • Stir in 2 cups baby spinach and let wilt for about 30 seconds. Add 1 tablespoon lime juice and stir.
  • Divide the cooked, drained noodles among 4 serving bowls.
  • Ladle the hot soup over the noodles to warm them, then top with the browned shrimp.
  • Garnish with fresh cilantro and serve with lime wedges on the side.

Notes

  • For a milder soup, reduce the red curry paste to 2 tablespoons and omit the chili flakes.
  • For extra spice, add a sliced Thai chili or drizzle chili oil when serving.
  • Store leftover soup separately from the noodles to prevent them from absorbing too much liquid. Add fresh noodles when reheating.
  • For a vegetarian version, swap the shrimp for tofu, frying it until golden before adding to the soup.
  • Substitute baby spinach with bok choy, kale, or Thai basil leaves. Try rice noodles, ramen noodles, egg noodles, or soba noodles instead of mung bean vermicelli.
Allergy Information: Check for allergens in shrimp, fish sauce, and coconut milk. Ensure curry paste and noodles are gluten-free if needed. Verify with product labels for safety.

Nutrition

Find it online: https://savorgastronomy.com/thai-shrimp-soup/