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Recipe: Thai Coconut Shrimp Soup

Authoradmin
DifficultyBeginner

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!

This delicious Quick & Easy Thai Coconut Shrimp Soup recipe can be ready and on your dinner table in just 20 minutes, no need for take-out! MarlaMeridith.com
Yields1 Serving
Prep Time5 minsCook Time15 minsTotal Time20 mins
 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
1

Cook the noodles to package directions and set aside.

2

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.

3

Add the onion, garlic and pepper to the pot. Cook about 5 minutes until fragrant and softened.

4

Stir in the ginger, lemongrass, curry paste, fish sauce, soy sauce and lime juice. Cook about a minute.

5

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.

6

Stir in the shrimp, noodles and cilantro. Serve immediately.

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
serve with
 sliced green onions
 freshly chopped cilantro

Directions

1

Cook the noodles to package directions and set aside.

2

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.

3

Add the onion, garlic and pepper to the pot. Cook about 5 minutes until fragrant and softened.

4

Stir in the ginger, lemongrass, curry paste, fish sauce, soy sauce and lime juice. Cook about a minute.

5

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.

6

Stir in the shrimp, noodles and cilantro. Serve immediately.

Recipe: Thai Coconut Shrimp Soup

~ Marla Meridith

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