Description
A delicious and comforting bowl of shrimp coconut noodle soup perfect for any occasion.
Ingredients
Scale
- 1 pound shrimp, peeled and deveined
- 1 can (14 oz) coconut milk
- 4 cups chicken or vegetable broth
- 8 ounces rice noodles
- 2 tablespoons red curry paste
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 cup bell peppers, sliced
- 1 cup spinach
- 2 green onions, chopped
- 1 tablespoon fresh cilantro, chopped
Instructions
- In a large pot, combine the coconut milk and broth and bring to a simmer.
- Add the red curry paste and fish sauce, stirring until dissolved.
- Add the rice noodles and cook for about 5 minutes, or until tender.
- Stir in the shrimp and cook until they turn pink.
- Add the bell peppers and spinach, cooking for an additional 2-3 minutes.
- Remove from heat and stir in lime juice.
- Serve hot, garnished with green onions and cilantro.
Notes
- This soup can be made ahead of time and reheated before serving.
- Adjust the spice level by adding more or less curry paste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 18g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg