Thai Shrimp Soup (Printable Version)

# What You'll Need:

→ Protein

01 - 225g raw shrimp, peeled and deveined

→ Base Ingredients

02 - 1 tablespoon coconut oil
03 - ¼ teaspoon salt
04 - 200g rice noodles
05 - 1 small shallot, finely chopped
06 - 3 tablespoons Thai red curry paste
07 - 3 cloves garlic, minced
08 - 2.5cm piece ginger, grated

→ Liquids & Seasonings

09 - 950ml chicken or seafood broth
10 - 400ml unsweetened coconut milk
11 - 1 tablespoon fish sauce
12 - 1 tablespoon brown sugar
13 - ¼ teaspoon red chili flakes (optional)
14 - 1 tablespoon lime juice

→ Vegetables

15 - 1 medium red bell pepper, thinly sliced
16 - 150g cremini mushrooms, sliced
17 - 2 cups baby spinach

→ Garnish

18 - Fresh cilantro
19 - Lime wedges for serving

# Step-by-Step Directions:

01 - Cook rice noodles according to package instructions until softened. Drain and set aside.
02 - 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.
03 - 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.
04 - Pour in the chicken or seafood broth. Stir in the coconut milk, fish sauce, brown sugar and chili flakes (if using).
05 - 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.
06 - Divide the cooked noodles between serving soup bowls. Ladle the hot soup over the noodles, add browned shrimps on top. Garnish with fresh cilantro and serve with lime wedges on the side.

# Helpful Notes:

01 - For a milder soup, reduce the red curry paste to 2 tablespoons and omit the chili flakes.
02 - For extra spice, add a sliced Thai chili or drizzle chili oil when serving.
03 - Store leftover soup separately from the noodles to prevent them from absorbing too much liquid.
04 - For a vegetarian version, swap the shrimp for tofu, frying it until golden before adding to the soup.
05 - Try alternative greens like bok choy, kale, or Thai basil leaves instead of spinach.

Go Back