Description
A creamy and aromatic Thai coconut soup made with bold spices, lemongrass, and golden shrimp or tofu. Packed with comforting flavors and easy to prepare, this soup is perfect for a quick, hearty meal.
Ingredients
Vegetable Oil, 1 tbsp
Shrimp or Prawns, 10 pieces (peeled and deveined)
Garlic, 2 cloves (finely grated)
Ginger, 2 tsp (finely grated)
Lemongrass, 1 stalk (peeled, finely grated)
Curry Powder, 1 tsp (use mild or medium for milder flavor)
Coriander Powder, 1 tsp
Chili Garlic Paste, 2 tsp (adjust to taste)
Coconut Milk, 400g/14 oz (full-fat for creamier texture)
Chicken or Vegetable Broth, 500 ml (choose based on preference)
Lime Zest, 2 tsp (one lime)
Egg Noodles, 7 oz (adjust to preference; can use rice noodles)
Bean Sprouts, 1 handful (for topping)
Instructions
Peel and devein the shrimp. Finely grate the garlic, ginger, and lemongrass. Measure out the coconut milk and broth.
Heat oil in a large saucepan over high heat. Sear the shrimp on both sides until golden, then set aside.
Reduce heat to medium and add the garlic, ginger, and lemongrass. Sauté for 20 seconds until fragrant and golden.
Stir in the chili paste, curry powder, and coriander. Cook for 30 seconds. Add the broth and coconut milk, mixing well to combine.
Simmer for 10 minutes. Add the noodles and cook until tender (5–7 minutes). Return the shrimp to the pan and cook until heated through.
Serve with a sprinkle of bean sprouts and a squeeze of lime juice.
Notes
For a vegetarian version, substitute shrimp with tofu or additional vegetables like mushrooms or spinach.
Adjust spice levels by adding more chili paste or reducing it.
Use rice noodles for a gluten-free option.
Top with cilantro, chili flakes, or extra lime wedges for garnish.
- Prep Time: 10
- Cook Time: 30
- Category: Lunch
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 580
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg