Oh, you are going to *love* this Thai shrimp coconut noodle soup! Seriously, it’s become one of my absolute go-to meals when I need something incredibly satisfying but don’t have a ton of time. I first stumbled upon this delightful combination years ago and have tweaked it just so. It hits all those amazing Thai flavor notes – that creamy coconut milk, the zing of ginger, a little kick from the curry paste, and of course, those tender shrimp and slurpy noodles. It’s just pure comfort in a bowl, and honestly, it’s way better than anything you’d get takeout!
Why You’ll Love This Thai Shrimp Coconut Noodle Soup
This Thai shrimp coconut noodle soup is a total winner for so many reasons! It’s the kind of dish that makes you feel like a kitchen rockstar without spending hours slaving away. You’re going to adore how easy it is to whip up, how incredibly flavorful it is, and how it uses simple ingredients to create something truly special. Trust me, it’s a keeper!
Speedy Preparation for Busy Weeknights
Seriously, the prep time is a dream! You can have this amazing soup on the table in under 40 minutes total. It’s perfect for those nights when you get home late and still want a hearty, home-cooked meal. No more takeout guilt!
Bursting with Authentic Thai Flavors
This soup is a flavor explosion! We’re talking creamy coconut milk, aromatic garlic and ginger, a hint of spicy red curry paste, and that unmistakable umami from the fish sauce. It really delivers that genuine Thai taste that’s both comforting and exciting.
Simple Ingredients, Big Taste
You probably already have most of these ingredients in your pantry, and the ones you don’t have are super easy to find. It proves that you don’t need fancy stuff to create a dish that tastes like gourmet. The combination is just pure magic!
Gathering Your Thai Shrimp Coconut Noodle Soup Ingredients
Alright, let’s get everything ready for our amazing Thai shrimp coconut noodle soup! It all starts with grabbing the right stuff. You’ll need about a tablespoon of coconut oil to get things going. Make sure you have one pound of large shrimp, all peeled and deveined – fresh or thawed is fine. For the noodles, a pound of linguine is perfect, but really, any long pasta will work in a pinch.
Fresh Produce for Brightness
For that fresh, vibrant flavor, we’ll need one onion, just chopped up nice. Then, two cloves of garlic, minced super fine, and about a tablespoon of fresh ginger, grated. Don’t forget a good half cup of fresh cilantro and a quarter cup of fresh basil, both chopped, plus some lime wedges for serving – they add that perfect zesty finish!
Protein and Noodles
So, the stars of the show are definitely the shrimp and the noodles! You’ll need a pound of large shrimp, and make sure they’re peeled and deveined before you start cooking. As for the noodles, a pound of linguine is what the recipe calls for, but feel free to use spaghetti or even fettuccine if that’s what you have on hand. Just cook ’em up according to the package directions!
Flavor Base and Liquids
The real magic happens with our flavor base! You’ll need a tablespoon of coconut oil to start, then four cups of chicken broth, and a whole can (that’s 13.5 ounces) of full-fat coconut milk – don’t skimp on the fat, it makes it so creamy! A tablespoon of fish sauce adds that essential savory depth, and just a teaspoon of sugar balances everything out. And of course, one teaspoon of red curry paste is key for that lovely warmth and color.
Step-by-Step Guide to Making Thai Shrimp Coconut Noodle Soup
Alright, let’s get this amazing Thai shrimp coconut noodle soup bubbling! It’s really a pretty straightforward process, and before you know it, you’ll have a steaming bowl of deliciousness.
Cooking the Noodles
First things first, get your linguine cooking according to the package instructions. Once they’re perfectly al dente, drain ’em and set them aside. Easy peasy!
Sautéing Aromatics and Spices
While the noodles are doing their thing, grab a large pot or Dutch oven. Heat up that coconut oil over medium-high heat. Toss in your peeled and deveined shrimp and cook them until they just turn pink – it only takes a couple of minutes per side. Scoop them out and set them aside for later. Now, add your chopped onion to the same pot and cook until it’s nice and soft, about five minutes. Then, toss in the minced garlic and grated ginger and cook for just another minute until you can really smell them. Finally, stir in that red curry paste and let it cook for about 30 seconds, just to wake up those flavors.
Building the Flavorful Broth
Now for the creamy goodness! Pour in your chicken broth and that glorious can of full-fat coconut milk. Give it a good stir and bring it all up to a gentle simmer. Once it’s simmering, turn the heat down a bit and let it cook for about five minutes. This lets all those flavors meld together beautifully. Stir in the fish sauce and sugar – this is what really balances out that creamy, spicy broth.
Adding Shrimp and Noodles
It’s almost ready! Add your cooked linguine and those perfectly cooked shrimp back into the pot with the broth. Stir everything gently to combine. Let it all heat through for another two to three minutes. You don’t want to overcook the shrimp, just warm them up in that flavorful soup.
Finishing Touches
The last step is pure freshness! Stir in your chopped fresh cilantro and basil right at the end. This adds such a bright, lovely flavor. Ladle this gorgeous Thai shrimp coconut noodle soup into bowls and serve it up immediately with those lime wedges on the side. A little squeeze of lime right before you dig in really makes everything pop!
Tips for the Best Thai Shrimp Coconut Noodle Soup
Okay, so you’ve got this fantastic Thai shrimp coconut noodle soup simmering away, but wanting it to be *perfect*? I get it! Here are a few little tricks I’ve picked up that really make a difference.
Adjusting Spice Levels
If you like things with a bit more kick, don’t be shy with the red curry paste! Just add a little extra, maybe another half teaspoon, when you’re sautéing the aromatics. Taste as you go!
Adding Extra Vegetables
This soup is super forgiving and great for using up veggies. Thinly sliced bell peppers, sugar snap peas, or even some shredded carrots tossed in with the onions would be absolutely delicious additions.
Ensuring Perfect Shrimp Texture
The key with shrimp is not to overcook them! They cook super fast. Just a couple of minutes per side until they turn pink is all they need. Adding them back at the very end just to warm through keeps them tender and sweet.
Storing and Reheating Your Thai Shrimp Coconut Noodle Soup
Got leftovers? Lucky you! Let your Thai shrimp coconut noodle soup cool completely, then pop it into an airtight container. It’ll keep nicely in the fridge for about 2-3 days. When you’re ready to reheat, pour the soup into a pot over medium-low heat. Stir it occasionally until it’s warmed through. If it seems a bit thick, you can always add a splash more chicken broth or water to get it back to that perfect soupy consistency.
Commonly Asked Questions About Thai Shrimp Coconut Noodle Soup
Got questions about whipping up this amazing Thai shrimp coconut noodle soup? I’ve got you covered!
Can I use a different noodle for this Thai Shrimp Coconut Noodle Soup?
Absolutely! While linguine is fantastic, feel free to swap it out for spaghetti, fettuccine, or even ramen noodles. Just cook them according to their package directions before adding them to the soup.
How can I make this soup vegetarian?
To make this a delicious vegetarian noodle soup, simply swap the chicken broth for vegetable broth and omit the shrimp. You could add some firm tofu, extra veggies like broccoli florets, or even some shiitake mushrooms for extra heartiness!
What can I serve with this Thai Shrimp Coconut Noodle Soup?
This soup is pretty much a meal in itself! But if you want to add a little something extra, some crusty bread for dipping or a simple side salad would be lovely. And don’t forget those essential lime wedges for serving!
Nutritional Estimate for Thai Shrimp Coconut Noodle Soup
Just a little heads-up, the nutritional info for this Thai shrimp coconut noodle soup is estimated! It can totally change depending on the exact brands you use and the specific ingredients you toss in. Think of it as a helpful guide, but your final calorie count might sway a bit here and there!
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Amazing Thai Shrimp Coconut Noodle Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and flavorful Thai shrimp coconut noodle soup recipe.
Ingredients
- 1 tablespoon coconut oil
- 1 pound large shrimp, peeled and deveined
- 1 pound linguine
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon red curry paste
- 4 cups chicken broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 1/2 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- Lime wedges, for serving
Instructions
- Cook linguine according to package directions. Drain and set aside.
- While the linguine is cooking, heat coconut oil in a large pot or Dutch oven over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove shrimp from the pot and set aside.
- Add onion to the pot and cook until softened, about 5 minutes. Add garlic and ginger and cook for 1 minute more until fragrant. Stir in red curry paste and cook for 30 seconds.
- Pour in chicken broth and coconut milk. Bring to a simmer, then reduce heat and cook for 5 minutes.
- Stir in fish sauce and sugar.
- Add cooked linguine and shrimp to the pot. Heat through for 2-3 minutes.
- Stir in cilantro and basil.
- Serve immediately with lime wedges.
Notes
- For a spicier soup, add more red curry paste.
- Feel free to add other vegetables like bell peppers or snow peas.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 10g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 25g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 200mg
Keywords: Thai shrimp coconut noodle soup, shrimp soup, coconut soup, noodle soup, quick soup, easy soup, Thai food