Thai Coconut Shrimp and Noodle Soup

• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 cups coconut milk
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce
• 1 teaspoon sugar
• 1 stalk lemongrass, finely chopped (tender part only)
• 8 ounces shrimp, peeled and deveined
• 200g (7 oz) rice stick noodles
• 2 tablespoons fresh lime juice
• Fresh cilantro leaves, for garnish

Steps

1. 1 Heat oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and ginger, cooking until fragrant.
3. 3 Pour in coconut milk and broth, then add soy sauce, fish sauce, sugar, and lemongrass. Bring to a simmer.
4. 4 In a separate pot, cook rice noodles according to package instructions until al dente.
5. 5 Add shrimp to the soup and cook until pink and opaque.
6. 6 Drain noodles and divide among bowls. Ladle soup with shrimp over noodles.
7. 7 Stir in lime juice to the soup before serving.
8. 8 Garnish with cilantro leaves and serve immediately.

Equipment

• Large pot
• Cutting board
• Knife

Variations

• Add tofu for a vegan option.
• Include straw mushrooms or bean sprouts for extra texture.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute shrimp with chicken if preferred.

Pairings

• Spring rolls
• Fresh mango salad

Nutrition

Tips

• Adjust the amount of fish sauce to suit your taste.
• For a spicier kick, add diced Thai chilies with the shrimp.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: This soup freezes well for up to 1 month. Thaw in the fridge and reheat, adding extra coconut milk for creaminess.

Serving Suggestions

• Serve with steamed jasmine rice on the side.
• Add a squeeze of lime and a dash of chili flakes at the table.

FAQ