This comforting and flavorful Thai-inspired soup is a beautiful fusion of spicy, creamy, and tangy. It’s loaded with juicy shrimp, tender rice noodles, and colorful veggies like spinach, mushrooms, and red bell peppers. With the warmth of red curry and the richness of coconut milk, this bowl is perfect for weeknight dinners or cozy weekends.
Ingredients:
1 tablespoon coconut oil
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 (13.5 oz) can full-fat coconut milk
4 cups chicken or vegetable broth
1 tablespoon fish sauce
1 tablespoon soy sauce
1 teaspoon brown sugar
8 oz rice vermicelli noodles
1 red bell pepper, thinly sliced
1 cup mushrooms, sliced
2 cups fresh spinach
1 pound large shrimp, peeled and deveined
Juice of 1 lime
Fresh cilantro, chopped, for garnish
Red chili flakes, for garnish (optional)
Lime wedges, for serving
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