Thai Shrimp Noodle Soup
This Thai Shrimp Noodle Soup is easy, creamy, flavourful, a kind of soup that hits the perfect spot between silky-creaminess and fire-breathing flavour all in one sweeping spoon.
Servings: 4
Ingredients
- 2 lb shrimp shelled and deveined
- noodles
- 1 tbsp ginger grated
- 1 tbsp garlic grated
- 2-3 stalks lemongrass thinly sliced
- 2 tbsp Thai red curry paste
- 5 kaffir lime leaves chopped
- few cilantro stems chopped
- 1/3 cup fish sauce
- 1 tsp red pepper flakes
- 4 cups vegetable or chicken stock
- 2 cups fresh mushroom mix
- 2 cans coconut milk
- 4 medium bok choy sliced
- 1 tbsp brown sugar
- juice from 2 limes
- salt and freshly ground black pepper to taste
- frying oil
To garnish: cilantro leaves, red pepper flakes, Thai basil, lime wedges, scallions, sliced chilli pepper
Instructions
- Cook the noodles according to packaging instructions. Strain into a bowl and cover with cold water. Set aside.
- Heat the oil in a soup pot over medium high heat. Add garlic, ginger, lemongrass and sauté for a couple of minutes.
- Add Thai red curry paste, kaffir lime leaves, cilantro stems and the stock. Season with fish sauce, brown sugar and red pepper flakes. Bring to a boil, reduce the heat and cook for 15 minutes. Remove from heat and strain the broth into a bowl.
- Bring back the soup broth onto the stove. Add mushrooms and coconut milk. Bring to a boil and add shrimp with bok choy. Cook on low simmering heat stirring until shrimp turns opaque colour, about 3 minutes.
- Turn off the heat, stir in lime juice and add cooked noodles.
- Serve this Thai Shrimp Noodle Soup immediately garnished with Thai basil, scallion, lime wedges, cilantro leaves, more red pepper flakes and slices of chilli pepper.