Spicy Thai Coconut Noodle Soup

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Spicy Thai Coconut Noodle Soup: A Cozy Start

My journey with Spicy Thai Coconut Noodle Soup began on a chilly evening when I was craving something both comforting and exotic. I decided to make Spicy Thai Coconut Noodle Soup, knowing that its rich, aromatic flavors would warm me up. As I prepared the ingredients, the vibrant colors of the red bell pepper and the fresh shrimp made me even more excited. With every chop of garlic and slice of ginger, I could already envision the bowl of soup that would soon bring a touch of Thailand to my kitchen.

Creating the Perfect Broth

The Spicy Thai Coconut Noodle Soup recipe calls for a harmonious blend of red curry paste, coconut milk, and fresh herbs. As I sautéed the vegetables and ginger, the aromatic spices filled the air, promising a delicious experience. The shrimp turned pink and tender as they cooked to perfection, while the rice noodles softened in the simmering broth. It was a joy to see everything come together in the Dutch oven, creating a colorful and fragrant soup that was as pleasing to the eyes as it was to the taste buds.

Serving Up a Delightful Dish

When it was time to serve, the Spicy Thai Coconut Noodle Soup looked absolutely delightful. I ladled the creamy, spicy broth into bowls, showcasing the plump shrimp and tender noodles. Garnished with fresh cilantro, basil, and a squeeze of lime juice, each bowl was a feast for the senses. The blend of sweet, spicy, and savory flavors was perfectly balanced, and I couldn’t wait to take that first comforting spoonful.

Spicy Thai Coconut Noodle Soup_ raw

A Flavorful Finale

Reflecting on my experience with Spicy Thai Coconut Noodle Soup, I realized how this dish had not only satisfied my craving but also brought a bit of Thai culinary magic into my home. It’s the perfect recipe for a cozy night in or for impressing guests with a taste of exotic comfort. Each spoonful reminded me why I love cooking and sharing meals that make people feel good inside and out.

Chef’s Notes- Spicy Thai Coconut Noodle Soup

  • Heat Level Adjustment: If you prefer a milder soup, start with 1 tablespoon of red curry paste and add more to taste. For extra heat, you can add sliced Thai chilies or a dash of chili oil.
  • Shrimp Cooking Tip: Be careful not to overcook the shrimp. They should turn pink and opaque; overcooking can make them tough. Cook them just until they’re done and then set them aside to avoid this.
  • Noodle Texture: Rice noodles cook quickly and can become mushy if left too long in the broth. Add them towards the end of cooking and stir frequently to ensure they stay tender but not overcooked.
  • Herb Freshness: Add cilantro, basil, and green onions just before serving to keep their flavors fresh and vibrant. Adding them too early can cause them to wilt and lose their flavor.
  • Broth Consistency: If the soup reduces too much while simmering, you can add a bit more vegetable broth or coconut milk to reach your desired consistency.
Spicy Thai Coconut Noodle Soup
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Spicy Thai Coconut Noodle Soup

5.0 from 1 vote
Course: Main Course, SoupCuisine: ThaiDifficulty: Medium
Servings

4

bowls
Prep time

15

minutes
Cooking time

35

minutes
Calories

350

kcal
Total time

50

minutes

Dive into the exotic flavors of Thailand with this Spicy Thai Coconut Noodle Soup! Packed with tender shrimp, silky rice noodles, and a medley of fresh herbs, this dish is a symphony of taste and texture. Perfect for a cozy night in or impressing guests, this soup is both comforting and invigorating. Get ready to tantalize your taste buds with every spoonful!

Ingredients

  • Seafood Section

  • 1 pound large shrimp, peeled and deveined

  • Vegetables and Aromatics

  • 1 red bell pepper, chopped

  • 1 medium onion, chopped

  • 3 cloves garlic, finely chopped

  • 1 tablespoon freshly grated ginger

  • Broth and Seasonings

  • 6 cups low sodium vegetable broth

  • 1 can coconut milk (13.5 ounces)

  • 3 tablespoons red curry paste

  • 1 tablespoon fish sauce

  • 2 teaspoons light brown sugar

  • Noodles and Herbs

  • 4 ounces rice noodles

  • 3 green onions, thinly sliced

  • 1/2 cup fresh cilantro leaves, chopped

  • 1/4 cup fresh basil leaves, chopped

  • 2 tablespoons fresh lime juice

  • Alternative Ingredients:

  • Shrimp: Substitute with tofu for a vegetarian option.

  • Fish Sauce: Replace with soy sauce for a vegan alternative.

  • Coconut Milk: Use almond milk for a lighter version.

  • Rice Noodles: Substitute with zucchini noodles for a low-carb option.

Directions

  • Cooking Shrimp – Heat olive oil in a large Dutch oven over medium heat. Season shrimp with salt and pepper to taste. Add shrimp to the pot and cook until pink and opaque, about 2-3 minutes per side; set aside.Spicy Thai Coconut Noodle Soup_post 1
  • Sautéing Vegetables – In the same pot, add garlic, bell pepper, and onion. Cook while stirring occasionally until vegetables are tender and fragrant, approximately 3-4 minutes. Stir in red curry paste and ginger until aromatic, about 1 minute. Pour in vegetable broth and coconut milk while scraping any browned bits from the bottom of the pot.Spicy Thai Coconut Noodle Soup_post 2
  • Simmering – Return shrimp to the pot. Bring to a boil; reduce heat and simmer while stirring occasionally until flavors meld and broth reduces slightly, about 10 minutes.Spicy Thai Coconut Noodle Soup_post 3
  • Cooking Noodles – Stir in rice noodles, fish sauce, and brown sugar until noodles are tender but not mushy, about 5 minutes.Spicy Thai Coconut Noodle Soup_post 4
  • Finishing Touches – Remove from heat; stir in green onions, cilantro, basil, and lime juice. Adjust seasoning with salt and pepper as needed.Spicy Thai Coconut Noodle Soup_ post 5
  • Serving – Serve immediately in bowls garnished with additional herbs if desired.Spicy Thai Coconut Noodle Soup_ post 6

Equipment

  • chef’s knife
  • cutting board
  • Dutch Oven
  • measuring cups and spoons
  • Mixing bowls

Nutrition Facts

  • Calories: 350kcal
  • Fat: 18g
  • Saturated Fat: 12g
  • Cholesterol: 150mg
  • Sodium: 800mg
  • Potassium: 600mg
  • Carbohydrates: 30g
  • Fiber: 3g
  • Sugar: 6g
  • Protein: 20g
  • Vitamin A: 30IU
  • Vitamin C: 60mg
  • Calcium: 10mg
  • Iron: 15mg

FAQ- Spicy Thai Coconut Noodle Soup

Can I make this soup ahead of time?

Yes, you can prepare the soup in advance. However, it’s best to cook the noodles separately and add them just before serving to prevent them from becoming too soft. Store the soup and noodles separately in airtight containers in the refrigerator for up to 3 days.

Can I freeze Spicy Thai Coconut Noodle Soup?

Yes, but it’s recommended to freeze the soup base (without noodles) and add freshly cooked noodles when reheating. Freeze the soup in an airtight container for up to 2 months. To reheat, thaw in the refrigerator overnight and heat on the stovetop until warmed through.

What can I use instead of red curry paste?

If you don’t have red curry paste, you can use green curry paste or yellow curry paste as alternatives. The flavor will be different but still delicious. Adjust the amount based on your taste preference and desired heat level.

Is there a substitute for fish sauce?

Yes, you can substitute fish sauce with soy sauce or tamari for a vegan option. If you prefer a more authentic flavor, you can use coconut aminos as a substitute, which is a bit sweeter and less salty than soy sauce.

How can I make this soup vegetarian or vegan?

To make the soup vegetarian or vegan, use tofu instead of shrimp and replace the fish sauce with soy sauce or tamari. For a lighter version, you can also use almond milk instead of coconut milk.

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