Description
A quick and flavorful Thai shrimp coconut noodle soup recipe.
Ingredients
Scale
- 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