Ingredients
Scale
- 1 tablespoon coconut oil
- 2 cloves garlic minced
- 1 onion diced
- 1 tablespoon freshly grated ginger
- 3 tablespoons red curry paste
- 27 ounces unsweetened coconut milk
- 6 cups vegetable stock
- 1 red bell pepper diced
- 10 ounces carrot matchsticks
- 1 pound shrimp peeled and deveined
- salt, pepper to taste
- 2 ounces thin rice noodles
- 1 lime juice only
- 0–2 tablespoons cilantro chopped
- cilantro, green onion, paprika optional garnish
Instructions
- Melt coconut oil in a large stockpot or Dutch oven over medium-high heat.
- Add the minced garlic and diced onion, cooking until tender for about 3-4 minutes while stirring occasionally.
- Stir in the red curry paste and grated ginger, cooking for about 1 minute.
- Gradually whisk in the coconut milk and vegetable stock, then add diced red pepper and carrot matchsticks.
- Bring the mixture to a boil, reduce heat and let it simmer until the vegetables are tender, about 8-10 minutes.
- Add the peeled and deveined shrimp, cooking until they turn just pink.
- Stir in the rice noodles along with lime juice and chopped cilantro.
- Garnish with additional cilantro, green onion, or paprika as desired before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For a spicier soup, add more red curry paste.
Use pre-cooked noodles to save time if you’re using thicker rice noodles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg