Thai Shrimp Coconut Noodle Soup Silky rice noodles swim in a fragrant coconut-lemongrass broth with plump shrimp, mushrooms, bell peppers, and spinach. A harmony of spicy, savory, and tangy flavors! Ingredients:For the Broth:1 tbsp coconut oil (or neutral oil)1 stalk lemongrass (bruised, cut into 3″ pieces)3 kaffir lime leaves (or 1 tbsp lime zest + 1 bay leaf)1-inch ginger (sliced)3 garlic cloves (minced)1 shallot (thinly sliced)1-2 Thai chilies (or 1 tbsp chili paste) 1 red bell pepper (thinly sliced) 4 oz shiitake mushrooms (sliced) 1 can (13.5 oz) coconut milk (full-fat for creaminess)3 cups seafood or veggie broth2 tbsp fish sauce (or soy sauce)1 tbsp palm sugar (or brown sugar)1 tbsp lime juice (plus wedges for serving)For the Noodles & Protein:8 oz rice noodles (or vermicelli)1 lb large shrimp (peeled, deveined) 2 cups baby spinach (or bok choy)Garnishes: Fresh cilantro, Thai basil, chopped peanuts, chili oil Instructions:1️⃣ Prep noodles: Cook rice noodles per package instructions. Rinse with cold water, drain, and set aside.2️⃣ Sauté aromatics: Heat oil in a pot over medium heat. Add lemongrass, ginger, garlic, shallot, and chilies. Sauté 2-3 mins until fragrant.3️⃣ Build the broth: Add bell pepper, mushrooms, coconut milk, broth, lime leaves, fish sauce, and sugar. Simmer 10 mins to meld flavors.4️⃣ Cook shrimp & greens: Add shrimp and spinach, simmer 2-3 mins until shrimp turn pink. Stir in lime juice.5️⃣ Assemble: Divide noodles into bowls. Ladle hot broth, shrimp, and veggies over them.6️⃣ Garnish & serve: Top with cilantro, Thai basil, peanuts, and a drizzle of chili oil. Serve with lime wedges! Spice Control:Mild: Omit chilies, use ½ tsp chili paste.Extra heat: Add sliced bird’s eye chilies or sriracha! Total Time: 30 mins | Serves: 4This soup is light yet luxurious, with layers of Thai flavors. Pair with a crisp lemongrass-ginger iced tea or a cold beer!Enjoy!
vibrant, aromatic, and spicy
