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Spicy Thai Coconut Curry Soup with Shrimp

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A flavorful and comforting Thai coconut curry soup with shrimp and rice noodles, balancing creamy coconut milk with spicy red curry paste for a quick and easy weeknight meal.

Ingredients

Scale
  • 1 tablespoon vegetable oil (or coconut oil for extra aroma)
  • 3 tablespoons Thai red curry paste (Mae Ploy brand recommended)
  • 1 can (14 oz / 400 ml) full-fat coconut milk
  • 3 cups (720 ml) chicken or vegetable broth
  • 2 tablespoons fish sauce (adjust to taste)
  • 1 tablespoon brown sugar
  • 12 oz (340 g) raw shrimp, peeled and deveined
  • 6 oz (170 g) rice noodles (thin or medium width, soaked according to package)
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh spinach or baby kale
  • 2 green onions, sliced thin
  • 1 lime, juiced
  • Fresh cilantro leaves (optional, for garnish)
  • Chopped peanuts (optional, for crunch)

Instructions

  1. Peel and devein the shrimp if not done already. Soak the rice noodles in warm water for about 10 minutes or until pliable but not fully soft. Slice the bell pepper, chop green onions, and prepare any garnishes.
  2. Heat the oil in a large pot over medium heat. Add the Thai red curry paste and stir for 1-2 minutes until fragrant and slightly darker in color.
  3. Slowly pour in the coconut milk and broth while stirring to combine. Bring the mixture to a simmer. Add fish sauce and brown sugar, stirring until the sugar dissolves. Taste and adjust seasoning.
  4. Add the sliced bell pepper and simmer for 2-3 minutes until slightly tender but still crisp. Then add the shrimp and cook for about 3-4 minutes until pink and opaque.
  5. Drain the soaked rice noodles and add them to the pot. Stir gently to combine. Toss in the spinach or baby kale and cook just until wilted.
  6. Remove from heat and stir in fresh lime juice.
  7. Ladle the soup into bowls, garnish with green onions, cilantro, and peanuts if using. Serve immediately.

Notes

Cook the curry paste in oil before adding liquids to unlock full flavor. Soak rice noodles before adding to avoid mushiness. Adjust spice level by varying curry paste amount or adding fresh chilies. Reheat leftovers with added broth or water to loosen soup.

Nutrition

Keywords: Thai soup, coconut curry soup, shrimp soup, spicy soup, Thai curry, rice noodles, quick dinner, easy recipe

Find it online: https://elvafood.com/spicy-thai-coconut-curry-soup-with-shrimp-easy-homemade-recipe/