Description
This Thai Shrimp Soup is a delightful blend of spicy, creamy, and savory flavors, perfect for a comforting meal. The combination of coconut milk, red curry paste, and fresh ginger creates a rich and aromatic broth, while the tender shrimp and crunchy bell pepper add texture and depth to the dish.
Not only is this soup incredibly tasty, but it’s also quick and easy to prepare, making it ideal for a weeknight dinner or a special occasion. Customize it to your liking by adding tofu for a vegetarian option or mixing in your favorite vegetables. Serve it hot, garnished with fresh lime juice for a zesty finish. This soup is sure to impress with its vibrant colors and bold flavors.
Ingredients
200 g rice noodles
2 bok choys (optional)
2 cm fresh ginger, grated
1 clove garlic, minced
1 lemongrass stalk, halved lengthwise
3 tbsp oil
3 tbsp red curry paste
700 ml vegetable broth
1 can coconut milk
300 g peeled shrimp or tofu
1 red bell pepper, thinly sliced (frozen)
Instructions
In a pot of boiling salted water, cook the rice noodles according to package instructions. One minute before the end of the suggested cooking time, add the bok choys. Drain and rinse with ice water to keep the bok choys green. Set aside.
In the same pot, heat 2 tbsp of oil and sauté the ginger, garlic, halved lemongrass, curry paste, and salt for 1 minute.
Add the vegetable broth and coconut milk, and let simmer over low heat until ready to serve.
In a non-stick pan, heat 1 tbsp of oil and sauté the shrimp and bell pepper for about 2 minutes. Season with salt and pepper.
Divide the rice noodles, shrimp, and halved bok choys into bowls and pour the hot broth over them. Add a splash of lime juice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 400 kcal