Soups and Stews

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

분량

15 minutes

활동 시간

25 minutes

총 시간

요리 시작

재료

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)

방향

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.

영양 정보

1회 제공량

칼로리

544 kcal

지방 전체

30 g

포화 지방

24 g

불포화 지방

3 g

트랜스 지방

0.01 g

콜레스테롤

76 mg

나트륨

1822 mg

탄수화물 전체

58 g

식이섬유

5 g

총 당류

10 g

단백질

15 g