Thai Curry Soup with Shrimp

Thai Curry Soup

Looking for a quick and delicious meal to whip up on a busy weeknight? Look no further than this Thai Coconut Curry Soup recipe! Packed with a perfect blend of spicy, sweet, and tangy flavors, this soup is sure to satisfy your taste buds.

Whether you're feeling under the weather or just craving a comforting bowl of soup, this recipe is a go-to option. Made with red curry paste, chicken stock, coconut milk, lime juice, and your choice of protein and veggies, it's easy to customize to suit your preferences.

In less than 30 minutes, you can have a steaming bowl of this flavorful soup ready to enjoy. Pair it with a side salad or some homemade Crab Rangoon for a complete and satisfying meal. Give it a try and see for yourself!

4 Servings

Ingredients

2 (3.5 ounce) packages of Ramen noodles, spice packet discarded

1 tablespoon vegetable oil

2 tablespoons Thai red curry paste

2 cups chicken broth

14-ounce can of unsweetened light coconut milk

2 tablespoons fresh lime juice

1 tablespoon Worcestershire sauce

1/2-pound shrimp, peeled and deveined, thawed if frozen

4 ounces fresh sugar snap peas, cut in half

3/4 cup chopped red bell pepper

fresh sliced basil, for garnish

Instructions

Make the ramen noodles as the package directs and set aside, drizzle with a little oil to prevent sticking.

In a sauce pot, sauté the curry paste in a little oil until fragrant.

Add in the chicken stock, coconut milk, lime juice, and Worcestershire sauce; bring to a simmer and cook for a few minutes.

Add the shrimp, snap peas, and bell pepper and cook until the veggies are al dente and the shrimp is cooked through.

Divide noodles between individual serving bowls and ladle some soup on top, garnished with some sliced fresh basil. Enjoy!

Storing Leftovers

The leftover soup should be cooled completely, then store the broth and noodles separately, each in its own airtight container. It will keep in the fridge for up to 3 days. Unfortunately, coconut milk doesn’t freeze well, so I don’t recommend freezing this soup recipe.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Phoenix University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft, and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. In her spare time, Elizabeth is also a gourmet cook, life coach, and avid artist, proficient in watercolor, acrylic, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 6 blogs that range from art to life coaching, to food, to writing, and opinion or history pieces each week.