Description
This bold and comforting Thai-inspired noodle soup features tender shrimp, creamy coconut curry broth, mushrooms, bell peppers, and spinach. A flavorful, one-pot meal you’ll crave again and again.
Ingredients
1 tablespoon coconut oil or olive oil
1 tablespoon red Thai curry paste (adjust to taste)
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 can (13.5 oz) full-fat coconut milk
3 cups low-sodium chicken or vegetable broth
8 oz rice noodles
8 oz shrimp, peeled and deveined
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced (shiitake or button)
2 cups baby spinach
1 tablespoon fish sauce (or soy sauce for vegetarian option)
Juice of 1 lime
Salt, to taste
Fresh cilantro, green onions, or red chili for garnish (optional)
Instructions
Heat oil in a large pot over medium heat. Add curry paste, ginger, and garlic. Sauté for 1–2 minutes until fragrant.
Stir in the coconut milk and broth. Bring to a gentle simmer.
Add the mushrooms and bell pepper. Cook for 5 minutes until slightly softened.
Add the shrimp and cook for 3–4 minutes, or until shrimp turn pink and are cooked through.
Stir in the fish sauce (or soy sauce), lime juice, and spinach. Cook for another 1–2 minutes until spinach wilts.
Meanwhile, cook the rice noodles according to package instructions, then divide among serving bowls.
Ladle the hot soup over noodles and garnish with fresh herbs or chili if desired.
Serve hot and enjoy!
Notes
Make it vegetarian by swapping shrimp for tofu and using soy sauce.
For extra spice, add sliced Thai chilies or a splash of sriracha.
Use light coconut milk for a lower-fat version.
Can be stored in the fridge (without noodles) for up to 3 days. Add fresh noodles when reheating.
Customize with bok choy, snap peas, or carrots for added color and nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Soup, One-Pot Meals
- Method: Simmered, One-Pot
- Cuisine: Thai-Inspired, Southeast Asian
