Thai Coconut Shrimp Soup with Noodles

Thai Coconut Shrimp Soup with Rice Noodles

A Thai inspired soup recipe with shrimp and noodles, one of my recent favorites and new go-to soup! It’s fast, healthy and completely delicious!
The creamy coconut broth is laden with flavor. It’s rich and sweet with little hints of spicy heat and citrus. All equally balanced so no one is overpowering. The broth is made by combining chicken broth with coconut milk and is flavored with ginger, green chile peppers, lemongrass, kaffir leaves, lime and cilantro. (If you don’t have access to lemongrass or kaffir lime substitute additional lime juice and lemon zest.)
I customized it and turned it into a main dish soup with the addition of rice noodles. And fresh corn straight from the cob. Because I adore the flavor of corn with coconut milk. It brings out the natural sweetness in the corn even further. The noodles give it a substantial feel and pair perfectly with the succulent shrimp and fresh, crisp corn.
Aside from all that this is a fairly quick soup to make. I suggest that you get all your ingredients chopped and prepped ahead of time because the recipe moves quickly, cooking time is 20-25 minutes.
I bet it will become a favorite in your house too!

Thai Coconut Shrimp Soup with Rice Noodles

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Thai Coconut Shrimp Soup with Rice Noodles 
(adapted from Coastal Living)

4  cups Chicken Broth
1 – 15-ounce can Coconut Milk
1  tablespoon Fish sauce (optional)
1 – 2-inch piece fresh Ginger, peeled and chopped
1  to 2 Serrano or Jalapeño chiles, diced
2 Corn Cobs, Kernels removed (1 + 1/2 cup)
1  stalk Lemon Grass, cut into 1-inch pieces*
2  to 3 Kaffir Lime leaves*
12 ounces Rice Noodles or Fettucine Pasta
2  tablespoons Lime Juice
1/2  pound Shrimp, peeled and deveined
8 ounces Cremini or Baby Bella Mushrooms, sliced ( I omitted)
2  tablespoons Cilantro leaves, fresh, chopped
1/2 cup Green Onion, 1/2 – 1 inch pieces

1. Combine first 6 ingredients and, if desired, lemon grass and kaffir lime leaves in a large saucepan over medium-high heat. Bring to a boil; reduce heat, and simmer 10 minutes.

2. Meanwhile cook noodles according to package directions.

3. Stir lime juice into soup. Add shrimp, and simmer 10 more minutes. Discard lemon grass.

4. To serve add rice noodles to bowl and ladle soup over top. Add mushrooms, cilantro and green onion. Serve with lime wedges.

* Substitute 2 additional teaspoons of  Lime juice for Lemon Grass and 1 teaspoon Lime Zest for  Kaffir leaves.

Print Recipe
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Thai Coconut Shrimp Soup with Rice Noodles

There’s only a few more days to get in on the current Burger Club challenge with my special guest host: Kim of Stirring the Pot!

I’m sending this to Deb of Kahakai Kitchen for her Souper (Soup, Salad & Sammie) Sundays round-up!


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Comments

  1. Tanya Lambert says

    I just discovered this recipe on gojee.com.I love your site. Wow, Coconut Shrimp isn’t something I’ve ever had, although I live in a tropical island. I almost died when I saw the corn. =) . I’m definitely trying this.

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