Description
A warm and aromatic dish combining shrimp, coconut milk, and red curry paste, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons coconut oil (or vegetable oil)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lemongrass, finely chopped (or lemongrass paste)
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 1 can (14 oz) full-fat coconut milk
- 4 cups chicken or vegetable broth
- 2 tablespoons fish sauce
- 1 tablespoon lime juice (freshly squeezed)
- 1/2 teaspoon turmeric (optional for color)
- 6 oz rice noodles (or your choice of noodles)
- 1 cup baby spinach (or other greens)
- 1/2 cup sliced mushrooms (optional)
- Fresh cilantro and lime wedges for garnish
- Chili flakes or fresh chilies (optional for heat)
Instructions
- Prepare the shrimp and noodles by peeling and deveining the shrimp. Cook the rice noodles in boiling water according to package instructions, then drain and set aside.
- In a large pot or Dutch oven, heat the coconut oil over medium heat. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic, grated ginger, and lemongrass. Cook for an additional 1-2 minutes.
- Stir in the red curry paste and cook for 1 minute, then mix in the brown sugar and optional turmeric. Season to taste.
- Pour in the coconut milk and broth, combining well. Bring to a gentle simmer and add the fish sauce and lime juice, simmering for 10-15 minutes.
- Add the shrimp, cooking for 2-3 minutes until pink and opaque. Set aside cooked shrimp and add spinach and mushrooms if using, simmering for an additional 5 minutes.
- Incorporate the cooked noodles into the pot, stirring to absorb the broth for a couple of minutes.
- Return the cooked shrimp to the pot and mix gently. Adjust consistency with extra broth or water if needed.
- Ladle the soup into bowls, garnishing with cilantro, lime wedges, and optional chili flakes. Serve hot.
Notes
For variations, substitute shrimp with chicken or tofu, and consider using different types of noodles. Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 160mg