Creamy Thai Shrimp Coconut Noodle Soup

Instructions:

Step 1: In a large pot, heat the coconut oil over medium heat. Add the garlic and ginger, cooking until fragrant, about 1 minute.

Step 2: Stir in the red curry paste and cook for another 30 seconds. Pour in the coconut milk and broth, whisking to combine.

Step 3: Add the fish sauce, soy sauce, and brown sugar. Bring the soup to a gentle boil, then reduce heat to simmer for 10 minutes to let the flavors meld.

Step 4: Meanwhile, cook the rice noodles according to package instructions. Drain and set aside.

Step 5: Add the mushrooms and red bell pepper to the soup. Cook for 3–4 minutes, then stir in the spinach and shrimp. Simmer until shrimp are pink and cooked through, about 3–5 minutes.

Step 6: Add the lime juice and adjust seasoning if needed.

Step 7: Divide the cooked noodles between bowls, then ladle the hot soup over them. Garnish with fresh cilantro, chili flakes, and serve with lime wedges.

Storage Information:

Store leftover soup (without noodles) in an airtight container in the refrigerator for up to 3 days. Store noodles separately to prevent them from soaking up the broth. Reheat soup gently on the stove or in the microwave before serving.