Name: Recipe: Thai Coconut Shrimp Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Asian
Ingredients: 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

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

serve with

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.