This delicious Quick & Easy Thai Shrimp Soup recipe can be ready and on your dinner table in just 20 minutes, no need for take-out!
5 ounces Saifun (mung bean) noodles
2 tbsp canola oil
1 pound small shrimp (51-60 count), peeled and deveined
pinch of salt and pepper
1 yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped into small pieces
1 tbsp freshly grated ginger
1 tbsp chopped fresh lemongrass
3 tbsp Thai red curry paste
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp freshly squeezed lime juice
4 cups vegetable broth
1 can (13.5 ounces) unsweetened coconut milk
1/4 cup freshly chopped cilantro
sliced green onions
freshly chopped cilantro
Cook the noodles to package directions and set aside.
Heat the canola oil in a large soup pot over medium high heat. Cook the shrimp until pink about 2-3 minutes. Transfer the shrimp to a clean bowl, set aside.
Add the onion, garlic and pepper to the pot. Cook about 5 minutes until fragrant and softened.
Stir in the ginger, lemongrass, curry paste, fish sauce, soy sauce and lime juice. Cook about a minute.
Whisk in the broth and coconut milk. Bring the soup to a boil, cook for 8-10 minutes so the soup can thicken a bit and flavors can marry. Season to taste with salt and pepper.
Stir in the shrimp, noodles and cilantro. Serve immediately.
~ Marla Meridith