Thai Shrimp Soup
Skip the takeout—this budget-friendly Thai Shrimp Soup shortly brings restaurant-quality taste dwelling. Made with easy-to-find components, it contains a creamy coconut broth, tender shrimp, many veggies, and an ideal kick of Thai spices.
Elements
- 8 oz uncooked shrimp (225 g) peeled, deveined, no tails
- 1 tablespoon coconut oil
- ¼ teaspoon salt
- 7 oz rice noodles (200 g) you may as well use ramen noodles, glass noodles, or mung bean vermicelli noodles
- 1 small shallot finely chopped
- 3 tablespoons Thai crimson curry paste
- 3 cloves garlic minced
- 1 piece ginger grated (1 inch piece of ginger grated)
- 4 cups hen broth (950 ml) or seafood broth
- 14 oz unsweetened coconut milk (1 can)
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- ¼ teaspoon crimson chili flakes non-compulsory, for additional spice
- 1 medium crimson bell pepper thinly sliced
- 5 oz cremini mushrooms sliced
- 1 tablespoon lime juice plus wedges for serving
- 2 cups child spinach
- Recent cilantro for garnish
Directions
Make the broth
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Add the shallot to the identical pot and sauté for about 1 minute till softened. Stir within the garlic, ginger, and crimson curry paste and prepare dinner for two minutes till aromatic.
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Pour within the hen or seafood broth. Stir within the coconut cream, fish sauce, brown sugar and chili flakes (if utilizing).
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Add the crimson bell pepper and cremini mushrooms and convey to a delicate simmer. Let the soup prepare dinner for five minutes till the greens are tender.
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Add the child spinach and let it wilt for about 30 seconds. Stir within the lime juice.
Assemble & serve
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Divide the cooked (and drained) noodles between serving soup bowls.
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Ladle the new soup over the noodles to heat them up, add browned shrimps on prime.
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Garnish with recent cilantro and serve with lime wedges on the aspect.
Notes
- For a milder soup, cut back the crimson curry paste to 2 tablespoon and omit the chili flakes.
- For additional spice, add a sliced Thai chili or drizzle chili oil when serving.
- Retailer leftover soup individually from the noodles to stop them from absorbing an excessive amount of liquid. Add recent noodles when reheating.
- For a vegetarian model, swap the shrimp for tofu, frying it till golden earlier than including to the soup.
- Substitute child spinach with bok choy, kale, or Thai basil leaves. Strive rice noodles, ramen noodles, egg noodles, or soba noodles as a substitute of mung bean vermicelli.
Vitamin
Vitamin Data
Thai Shrimp Soup
Quantity per Serving
% Every day Worth*
* P.c Every day Values are based mostly on a 2000 calorie weight loss plan.
Vitamin Disclaimer:
The dietary info on this web site is just an estimate and is offered for comfort and as a courtesy solely. The accuracy of the dietary info for any recipe on this website isn’t assured. It shouldn’t be used as an alternative choice to knowledgeable nutritionist’s recommendation.
