Thai-Inspired Shrimp Coconut Noodle Soup
This is a quick, easy, and super flavorful soup with a rich coconut milk broth. Load it up with noodles, vegetables, shrimp, and dinner is done!
Servings: 2
Equipment
Ingredients
Shrimp
- 1/2 lb Shrimp I used raw peeled and deveined shrimp
- 1/2 teaspoon Curry Powder
- 1/4 teaspoon Kosher Salt
- 1 teaspoon Avocado Oil or any neutral oil of choice
Soup
- 2 Green Onion sliced; top and bottom divided
- 4 cloves Garlic I used 4 frozen cubes from Trader Joe's; can also use minced or grated fresh garlic
- 2 teaspoon Ginger I used 2 frozen cubes from Trader Joe's; can also use grated fresh ginger
- 1 packet Omsom Kaprow Sauce see note
- 2 teaspoon Chin-Su Sauce or sriracha; more or less based on spice preference
- 4 cups Reduced Sodium Chicken Broth
- 14 oz Full Fat Coconut Milk I used 1 can of full-fat coconut milk
- 1 teaspoon Fish Sauce optional for extra flavor
- 1 stalk Lemongrass bottom part only cut into 2 inch pieces; optional for extra flavor
- 1 Baby Bok Choy quartered
- 2 blocks Ramen Noodles I used 2 blocks of Millet & Brown rice ramen noodles; can also use 2 servings of any noodle or long pasta shape of choice such as spaghetti
- Homiah Sambal Chili Crunch to serve; or the chili crunch of your choice but I HIGHLY recommend this brand
Instructions
Shrimp
- In a bowl, toss the shrimp with the curry powder and salt.
- Heat the avocado oil in a large pot over medium-high heat. Cook the shrimp for 2 minutes a side and set aside to a plate. It's okay if they aren't completely cooked at this point.
Soup
- In the same pot over medium heat, add another splash of avocado oil if needed. Add the sliced lighter green bottom portion of the green onions, garlic, and ginger. Cook for 1 minute until fragrant.
- Pour in the Omsom Kaprow Sauce packet and Chin-Su sauce. Stir to combine. Cook for another minute. Pour in the can of coconut milk and chicken broth. Add the optional lemongrass pieces and fish sauce if you're adding them. Bring to a boil.
- Once boiling, add the sliced baby bok choy and cook for 2 minutes. Remove to the serving bowls with a slotted spoon. Next, add your ramen noodles until cooked through and remove to the serving bowls. If you're using pasta such as spaghetti, consider cooking separately to prevent absorbing too much of the broth.
- Add the set aside shrimp to the soup and cook for a minute to warm up and finish cooking. Discard the lemongrass pieces before serving.
- Spoon the shrimp and broth evenly over the serving bowls with the baby bok choy and noodles. Top with the sliced darker green portion of the green onions and chili crunch as desired.
Video
Notes
You can easily customize this soup with whatever vegetables you like. You can also swap out the protein or add more as desired. I recommend about 1/4 lb of shrimp per person.
Omsom Kaprow Sauce: This is from a brand called Omsom. This stuff is awesome! You can use these sauce packets as a sauce, marinade, glaze, etc. You can buy Omsom on their website, Target, and Whole Foods.
- The ingredients if you can't find the packet, but want to include similar flavors: Gluten free oyster sauce, fish sauce, gluten free tamari soy sauce, garlic, cane sugar, Thai dried chili flakes, garlic powder, dried porcini mushroom, white pepper, yeast extract.
Nutrition
Calories: 619kcal | Carbohydrates: 19g | Protein: 38g | Fat: 48g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 995mg | Potassium: 1286mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2647IU | Vitamin C: 35mg | Calcium: 218mg | Iron: 10mg
