Time for MORE soup!!! You all with me?? Seattle does seem to have finally calmed down with this whole freezing winter shenanigan. Back up to a balmy 45 degrees! There was quite a noticeable difference this morning when I slogged out to my car at 6:15 in the pitch black darkness. I could breathe without feeling like Jack Frost himself had taken up residence in my lungs. However, it’s still chilly. And the flu in Seattle has reached beyond epidemic proportions SO we’re still rockin’ the soup over here. Ready for Thai Coconut Curry Shrimp Noodle Soup??
Thought so 😎. I’ve been dying for a steaming bowl of coconut curry soup but in the interest of cutting back on eating out (funny right? You’d think as a chef and a food blogger I’d be better at cooking dinner at home!) I decided to make my own. However, most weeknights? I’m tuckered out. After cooking all day sometimes I just can’t make it back into the kitchen. Which is why I’m happy to share that this Thai Coconut Curry Shrimp Noodle Soup is super easy to make AND super easy to clean up. Why you ask? It’s one of those ONE POT WONDERS! And yes, that’s a thing.
Everything goes into one pot. Not even a “cook this and then remove to a bowl” thing. Just one big soup pot. Weeknight savior right? 🙏 Not only is it easy to make and clean up, it’s just like that delicious bowl at your favorite Thai food restaurant. A creamy coconut base with tons of infused curry and fresh produce flavors, plump jumbo shrimp, al dente rice noodles and even a hint of spice will have you skipping the take out and whipping this up yourself!
Also, did I mention, it only takes 30 minutes? BOOM! No reason to miss out on some tasty Thai Coconut Curry Shrimp Noodle Soup! 🍲👌🏻👌🏻
- 2 tablespoons unsalted butter
- 1 lb jumbo shrimp, peeled and deveined
- 1/2 large yellow onion, diced
- 2 garlic cloves, minced
- 1 inch ginger, minced
- 1 red bell pepper, diced
- 1 tablespoon fresh lime juice
- 1 tablespoon red curry paste
- 1 teaspoon chili garlic paste
- 2 teaspoons fish sauce
- 1 teaspoon soy sauce
- 1 (13 ounce) can full fat, unsweetened coconut milk
- 1 (13 ounce) can low fat, unsweetened coconut milk
- 4 cups chicken stock
- 2 lemongrass sticks
- 4 stems cilantro
- 2 mint sprigs
- 4 Japanese dried chili pods
- 4-6 ounces rice noodles
- Salt, to taste
- In a large soup pot or dutch oven, melt butter over medium heat. Add onion and bell pepper, cook for 5-7 minutes, until softened and onion becomes translucent.
- Turn heat to medium high. Add garlic and ginger, cook for 1 minute until fragrant.
- Add 1 teaspoon of the lime juice, scraping up any browned bits on the bottom of the pan. Add red curry paste and chili paste, cook for 2 minutes, stirring frequently.
- Stir in the rest of the lime juice, fish sauce, soy sauce, and chicken stock. Cook 1 minute, stirring frequently.
- Whisk in coconut milk until completely combined.
- Bring to a boil. Reduce to a simmer. Add cilantro stems, mint sprigs, and chili pods*. Cook for 8-10 minutes, stirring occasionally, until soup is somewhat thickened.
- Remove lemon grass, cilantro, mint and chili pods and discard. Add rice noodles and shrimp. Cook for 5-6 minutes, stirring frequently, until noodles are tender and shrimp is cooked through. Add salt to taste.
- Garnish with fresh cilantro, mint, sliced jalapeño and green onion.
*For easier removal, tie together cilantro stems and mint sprigs with cooking twine if desired.