This is such a delicious and addictive soup – if you like Thai flavors, you have to try this!
I found the original recipe in Cooking Light and made it a handful of times. It is really great but every time I would say to myself I need to figure out how to make this much easier because this recipe has too many steps and just takes too long.
When you start to think about finding a restaurant that can deliver the same dish quicker than you can cook it as an option, you know you don’t have an everyday recipe in front of you. Maybe a “special occasion” or “weekend” recipe but not an everyday recipe.
So, I made this Everyday Maven style, condensed a bunch of steps and simplified others. I hope you enjoy it!
- If you are interested in converting this to a Vegetarian dish, use Vegetable Broth instead of Chicken, omit the Shrimp, and read the first paragraph under “Fish Sauce” to learn about a substitution for Fish Sauce.
- In the interest of making this recipe easier to execute and quicker, I highly recommend using a food processor to do your chopping. Unless of course you find chopping calming and therapeutic, if so, please come over here every day at 4:00 PM and I will give you your chopping assignment.
- Whole Foods has a wonderful selection of pre-packaged fish and shellfish in their freezer section, which are perfect for this recipe. You can pick up a pound of raw, responsibly farmed shrimp that are already deveined, and shelled for about $10. This saves you about 15 minutes of cleaning, deveined and shelling the shrimp as well as the hassle of having to run out and buy fresh shrimp the day you plan to cook this dish. Just put a pack or two in the cart next time you go food shopping and keep them in the freezer ready to go. Make sure to follow the thawing directions on the back of the package so that the shrimp are cooked properly.
Adapted from: Cooking Light Coconut-Curry Chicken Soup
Did you make this recipe? Please give it a star rating below!
Thai Coconut Curry Soup with Shrimp
- 1 pound shrimp deveined and shelled (tail on optional)
- 1 8- ounce box Annie Chun's Pad Thai Noodles brown rice if you can find them
- 1 tablespoon canola oil
- 1/4 cup shallots chopped
- 4 cloves garlic chopped
- 2 teaspoons red curry paste (I like Thai Kitchen)
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 6 cups low sodium chicken broth (I like Trader Joe's Organic)
- 13.5 ounce can light coconut milk
- 1/2 cup scallions chopped
- 2 tablespoons fish sauce I like Thai Kitchen
- 2 tablespoons sugar
- 1/4 teaspoon crushed red pepper flakes
- 1/2 pound snow peas trimmed and cut into half crosswise
- 1/2 pound baby spinach leaves
- 1/2 cup cilantro chopped
- 1 1/2 limes - 1 cut into 8 wedges for serving and 1 cut into 2 halves
- 1/2 tablespoon sriracha hot chili sauce optional
Fill a soup pot or dutch oven 3/4 full of water and bring to a boil.
While water is heating, prepare your ingredients. This soup only takes minutes to assemble; most of the work is in the preparation so make sure not to skip this part!
Chop garlic cloves in food processor. Set aside. Place shallots in food processor and process until chopped. Add scallions and cilantro and process until just chopped.
In a small dish, combine fish sauce and sugar.
In another dish, combine red curry paste, curry powder, turmeric, and ground coriander.
Trim ends of snow peas and cut into half.
Cut 1 lime into 8 wedges for serving. Cut other lime in half. Open chicken broth and coconut milk.
When water comes to a boil, drop in shrimp and cook for 3 to 4 minutes.
Do NOT drain (we are going to use this same boiling water for the rice noodles in a few minutes). Use a slotted spoon to remove shrimp from boiling water.
Place shrimp into a colander in sink and run cold water over them for 1 to 2 minutes.
Let water come back to a boil and drop in rice noodles. Stir to separate and cook according to package directions. When done, drain into a colander and rinse with cold water for 1 to 2 minutes. Drain and set aside.
Using same pot, heat canola oil over medium high heat. Add shallot, garlic, and spice mixture to pot; saute 1 minute, stirring constantly.
Add broth to pot, allow to come to a boil.
Next add coconut milk; reduce heat to a simmer, and cook for 5 minutes.
Add sugar and fish sauce mixture along with chopped scallions. Cook for 2 minutes.
Add spinach and snow peas and cook for 1 additional minute.
Turn off heat, add in shrimp, rice noodles, cilantro, and crushed red pepper flakes. Squeeze in half of one lime.
If you like your food a bit spicy or with a kick, add in 1/2 tablepsoon Sriracha or your favorite Asian hot sauce.
Serve with lime wedges and Enjoy!