Recipes To Try

Thai Shrimp Soup

Name: Thai Shrimp Soup
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz raw shrimp (225 g) peeled, deveined, no tails); 1 tablespoon coconut oil; ¼ teaspoon salt; 7 oz rice noodles (200 g) you can also use 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; 1/4 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)

4 servings

portions

15 minutes

temps actif

25 minutes

temps total

Commencer à Cuisiner

Ingrédients

8 oz raw shrimp (225 g) peeled, deveined, no tails)

1 tablespoon coconut oil

¼ teaspoon salt

7 oz rice noodles (200 g) you can also use 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

1/4 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

Prepare the noodles

Cook noodles according to package instructions. I used mung bean vermicelli noodles and cooked them by placing them in a large bowl and covering them with warm water. Let soak for 10-15 minutes until softened. Drain and set aside.

Brown the shrimp

Heat coconut oil in a heavy-bottomed pot over medium-high heat. Add the shrimp, season with salt and cook for 1-2 minutes per side until lightly browned. Remove from the pot and set aside.

Make the broth

Add the shallot to the same pot and sauté for about 1 minute until softened. Stir in the garlic, ginger, and red curry paste and cook for 2 minutes until fragrant.

Pour in the chicken or seafood broth. Stir in the coconut cream, fish sauce, brown sugar and chili flakes (if using).

Add the red bell pepper and cremini mushrooms and bring to a gentle simmer. Let the soup cook for 5 minutes until the vegetables are tender.

Add the baby spinach and let it wilt for about 30 seconds. Stir in the lime juice.

Assemble & serve

Divide the cooked (and drained) noodles between serving soup bowls.

Ladle the hot soup over the noodles to warm them up, add browned shrimps on top.

Garnish with fresh cilantro and serve with lime wedges on the side.

Nutrition

Taille de Portion

Calories

544 kcal

Lipides Totaux

30 g

Lipides Saturés

24 g

Lipides Insaturés

3 g

Acides Gras Trans

0.01 g

Cholestérol

76 mg

Sodium

1822 mg

Glucides Totaux

58 g

Fibres Diététiques

5 g

Sucres Totaux

10 g

Protéines

15 g