Description
A warm and comforting bowl of Thai shrimp coconut noodle soup, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 teaspoon red curry paste
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth
- 8 oz rice noodles
- 1 pound shrimp, peeled and deveined
- 2 cups spinach
- 1 tablespoon lime juice
- Fresh cilantro for garnish
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the red curry paste and stir to combine with the onions.
- Pour in the coconut milk and vegetable broth, bringing the mixture to a boil.
- Add the rice noodles and cook according to package instructions until tender.
- Stir in the shrimp and spinach, cooking until the shrimp are pink and cooked through.
- Remove from heat and add the lime juice. Serve hot, garnished with fresh cilantro.
Notes
- For a spicy kick, add more red curry paste or chili flakes.
- Use chicken or tofu if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg