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Spicy Thai Curry Shrimp Noodle Soup

This Spicy Thai Curry Shrimp Noodle Soup is a vibrant dish that combines succulent shrimp, flavorful curry, and soft noodles in a deliciously spicy broth. It's perfect for a quick weeknight dinner or a comforting meal any time of the year.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4 People
Calories 450 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups
  • 1 Measuring spoons
  • 1 Ladle
  • 4 Bowls for serving

Ingredients
  

  • 400 g shrimp, peeled and deveined
  • 200 g rice noodles
  • 400 ml coconut milk
  • 750 ml vegetable or chicken broth
  • 2 tablespoons red curry paste Adjust the heat level to taste.
  • 2 tablespoons fish sauce
  • 1 tablespoon sugar
  • 1 tablespoon lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 red bell pepper sliced
  • 1 cup mushrooms, sliced
  • 1 cup bok choy, chopped
  • 1 tablespoon vegetable oil
  • fresh cilantro for garnish
  • lime wedges for serving

Instructions
 

  • Cook the rice noodles according to package instructions. Drain, rinse under cold water, and set aside.
  • In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add minced garlic and grated ginger; sauté for about 1 minute until fragrant.
  • Stir in the red curry paste and cook for an additional 1-2 minutes to enhance the flavors.
  • Pour in the vegetable or chicken broth and coconut milk. Bring the mixture to a gentle simmer.
  • Add sliced red bell pepper and mushrooms to the pot, and let them cook for about 5 minutes until tender.
  • Stir in the shrimp, bok choy, fish sauce, sugar, and lime juice. Cook for another 3-5 minutes, until the shrimp turns pink and is cooked through.
  • Divide the cooked noodles into bowls and ladle the hot soup over the noodles.
  • Garnish with fresh cilantro and serve with lime wedges on the side.
  • Adjust the heat level by adding more or less red curry paste, according to your taste.
  • If desired, substitute shrimp with chicken or tofu for a different protein option.
  • Store any leftovers in the refrigerator for up to 2 days, noting that the noodles may absorb some broth. Reheat gently before serving.

Notes

You can adjust the heat level by adding more or less red curry paste, according to your taste.
Substitute shrimp with chicken or tofu for a different protein option.
This soup can be stored in the refrigerator for up to 2 days, though the noodles may absorb some broth. Reheat gently before serving.