Thai Shrimp with Coconut Broth (Printable Version)
Tender shrimp bathed in rich coconut broth with veggies and fragrant Thai spices for a quick, flavorful meal.
# Ingredients:
→ Seafood
01 -
225 grams raw shrimp, peeled and deveined, tails removed
→ Oils and Fats
02 -
15 milliliters coconut oil
→ Seasonings
03 -
0.25 teaspoon salt
04 -
3 tablespoons Thai red curry paste
05 -
3 cloves garlic, minced
06 -
1 inch piece ginger, grated
07 -
1 tablespoon fish sauce
08 -
1 tablespoon brown sugar
09 -
0.25 teaspoon red chili flakes (optional)
10 -
1 tablespoon lime juice
→ Noodles
11 -
200 grams rice noodles (or mung bean vermicelli, ramen, glass noodles)
→ Vegetables
12 -
1 small shallot, finely chopped
13 -
1 medium red bell pepper, thinly sliced
14 -
140 grams cremini mushrooms, sliced
15 -
2 cups baby spinach leaves
→ Liquids
16 -
950 milliliters chicken broth or seafood broth
17 -
400 milliliters unsweetened coconut milk (1 can)
→ Garnish
18 -
Fresh cilantro leaves
19 -
Lime wedges, for serving
# Steps:
01 -
Cook the noodles according to package instructions. For mung bean vermicelli, soak in warm water for 10 to 15 minutes until softened, then drain and set aside.
02 -
Heat coconut oil in a heavy-bottomed pot over medium-high heat. Season shrimp with salt and cook for 1 to 2 minutes per side until lightly browned. Remove and set aside.
03 -
In the same pot, sauté shallot for about 1 minute until softened. Add garlic, ginger, and red curry paste, cooking for 2 minutes until fragrant. Pour in broth, stir in coconut milk, fish sauce, brown sugar, and chili flakes if using. Add red bell pepper and mushrooms, bring to a gentle simmer and cook for 5 minutes until vegetables are tender. Stir in baby spinach and cook until wilted, about 30 seconds. Finally, add lime juice.
04 -
Divide noodles between bowls. Ladle hot broth over noodles to warm them, top with browned shrimp. Garnish with fresh cilantro and serve with lime wedges.
# Notes:
01 -
For a milder flavor, reduce red curry paste to 2 tablespoons and omit chili flakes. For more spice, add sliced Thai chili or drizzle chili oil upon serving. Store noodles and broth separately to avoid sogginess. Substitute shrimp with tofu for a vegetarian option, frying until golden. Swap baby spinach with bok choy, kale, or Thai basil leaves as desired.