Imagine a steaming bowl of vibrant, aromatic soup that transports you straight to the bustling streets of Thailand - without leaving your kitchen! This Thai Style Shrimp and Noodle Curry Soup is not just a meal, it's a flavor explosion that combines creamy coconut milk, zesty red curry paste, succulent shrimp, and tender rice noodles in one irresistible dish. Whether you're a seasoned home chef or a curious food adventurer, this recipe promises to turn an ordinary dinner into an extraordinary culinary experience that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cups chicken broth
- 1 can coconut milk
- 2 tablespoons red curry paste
- 1 cup rice noodles
- 1 bell pepper, sliced
- 1 cup snap peas
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by peeling and deveining shrimp, slicing bell pepper, and washing snap peas. Set aside fresh cilantro for garnishing.
- In a large pot, heat chicken broth over medium-high heat until it starts to simmer. Add red curry paste and whisk thoroughly to incorporate, ensuring no lumps remain.
- Pour coconut milk into the broth and stir, creating a smooth, creamy curry base. Reduce heat to medium and allow mixture to gently simmer for 3-4 minutes.
- Add sliced bell peppers and snap peas to the simmering broth. Cook vegetables for approximately 2-3 minutes until they begin to soften but remain crisp.
- Add rice noodles to the pot and cook for 3-4 minutes, stirring occasionally to prevent sticking. Noodles should become tender but not mushy.
- Introduce peeled shrimp to the soup, cooking for an additional 2-3 minutes until shrimp turn pink and are just cooked through. Be careful not to overcook.
- Taste the soup and adjust seasoning if needed, adding salt or additional curry paste to enhance flavor profile.
- Ladle soup into serving bowls, ensuring an even distribution of shrimp, noodles, and vegetables.
- Garnish each serving with fresh chopped cilantro leaves. Serve hot and enjoy immediately.
Tips
- Use fresh ingredients: The key to an authentic Thai curry is using the freshest shrimp and vegetables possible.
- Control your curry paste: Adjust the amount of red curry paste to match your spice tolerance - start with less, you can always add more!
- Don't overcook the shrimp: They should turn pink and curl slightly, which usually takes just 2-3 minutes.
- Choose the right noodles: Rice noodles work best, but ensure they're cooked al dente to prevent mushiness.
- Coconut milk matters: Use full-fat coconut milk for a richer, creamier broth.
- Garnish generously: Fresh cilantro isn't just decoration - it adds a bright, fresh flavor that completes the dish.
- Serve immediately: This soup is best enjoyed hot, right after cooking to preserve texture and temperature.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 12g
Cholesterol: 180mg
