Asian Coconut Curry Noodle Soup with Shrimp
Cozy Up with Coconut Curry Noodle Soup: A Flavorful Escape
Craving a warm, comforting, and incredibly flavorful meal? Look no further than our Coconut Curry Noodle Soup! This vibrant dish is a delightful blend of aromatic spices, creamy coconut milk, and tender shrimp, all nestled within a bed of delicate rice noodles. It’s quick to make – ready in just 25 minutes – making it perfect for busy weeknights or a relaxing weekend treat.
This soup isn’t just about speed; it’s about layers of flavor. The combination of ginger, garlic, and red curry paste creates a fragrant base, while the coconut milk adds a luscious richness. We use shrimp for a light and delicate protein, but feel free to substitute with chicken, tofu, or your favorite vegetables for a vegetarian option.
What makes this Coconut Curry Noodle Soup special?
- Quick & Easy: Ready in under 30 minutes!
- Flavorful: Aromatic spices and creamy coconut milk create a delicious broth.
- Customizable: Easily adapt the protein and vegetables to your liking.
- Comforting: A warm and satisfying meal perfect for any time of year.
Tips for the Best Soup:
- Spice Level: Adjust the amount of red curry paste and sambal chili paste to control the heat.
- Noodle Texture: Don’t overcook the rice noodles! They should be tender but still have a slight bite.
- Garnish Generously: The garnishes add a burst of freshness and flavor, so don’t skimp!
Frequently Asked Questions:
Q: Can I use a different type of noodle?
A: Absolutely! While rice noodles are traditional, you can substitute with udon, ramen, or even spaghetti.
Q: Can I make this soup vegetarian or vegan?
A: Yes! Simply omit the shrimp and use vegetable broth instead of chicken broth. Tofu or other vegetables make excellent substitutes.
Q: How can I store leftovers?
A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some of the broth, so you may need to add a little extra liquid when reheating.
Q: Can I freeze this soup?
A: It’s best to freeze the broth separately from the noodles, as the noodles can become mushy when thawed. You can add freshly cooked noodles when reheating the broth.
Q: What’s the best way to garnish the soup?
A: We love a combination of lime wedges, cilantro, scallions, pickled jalapeños, fried shallots or garlic, and a drizzle of sambal chili paste. Feel free to get creative and add your own favorite toppings!
We hope you enjoy this delicious and comforting Coconut Curry Noodle Soup! It’s a perfect way to warm up on a chilly day or simply treat yourself to a flavorful and satisfying meal.
Coconut Curry Noodle Soup
Ingredients
- 1 tablespoon coconut oil
- 1 yellow onion chopped
- 6 cloves garlic chopped
- 3 tablespoons fresh ginger minced
- 2 tablespoons red curry paste
- 1 tablespoon curry powder
- 6 cups chicken broth
- 3 cups coconut milk
- 1 pound large shrimp peeled and deveined
- 6.75 ounces rice noodles
- lime or lemon wedges for garnish
- cilantro for garnish
- pickled jalapeños for garnish
- scallions for garnish
- sambal chili paste for garnish
- fried shallots or garlic for garnish
Instructions
- Heat the coconut oil in a Dutch Oven over medium-high heat. Add the onion and saute for 5 minutes or until translucent. Add the garlic, ginger, curry paste and curry powder; stir to combine and cook for another minute.
- Add the broth; scrape up any browned bits on the bottom of the pan. Then add the coconut milk; bring to a boil before adding the shrimp. Continue to cook another 1 to 2 minutes until the shrimp have cooked through.
- Meanwhile, in a separate pot, boil 3 to 4 quarts of water. Once the water is boiling, add the rice noodles and cook for 2 to 3 minutes; drain.
- Divide noodles among the bowls. Ladle the curry soup over the noodles. Garnish with lime or lemon wedges, cilantro, and scallions.
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