Thailand shrimp soup

Oh Hai! Here we are again, just me and a bowl of noodles slurpy ... my great and some vegetables, shrimp and a handful of fresh cilantro and basil ... fork and hungry mouth. This reunion with my cooking and couldn't be happier. I have lots of favorites, but this soup Thailand shrimp soup is easy for my personal favorite soup hall of fame.

This soup is full of great tasting shrimp Thailand Thailand so much – a lot of ginger, refreshing lime leaves and Lemongrass, coconut milk, Coconut cream noodle to warm your soul and some shrimp to protein. Like all my favorite flavours in one!!

The best part about this soup is that it's super quick to prepare.  The base of the broth and the noodles Cook very fast, and the shrimp take very little time to boil the soup. Everything can be made in less than half an hour, from start to finish. Perfect for every day of work! Or weekend to warm up Your winter sports after you cool people.

Thailand shrimp soup

Preparation time

15 minutes

Cook time

15 minutes

Total time

30 minutes

Type of recipes: soup

Cuisine: Asian

Servings: 2-4

Materials

• 1 lb shrimp, peeled and deveined, tail-on
• noodles, cooked according to package directions
• 1 tsp ginger, minced
• 1 tsp garlic, minced
• 1 stalk Lemongrass, thinly sliced (white part only)
• 2 tbsp Thai Red curry paste
• 4 cups chicken or vegetable broth
• ½ TSP red pepper flakes
• 5 leaves of citrus Orange, sliced
• ¼ Cup cilantro stems, chopped
• 2½ tbsp fish sauce
• 1 can (400 ml) coconut milk
• 2-3 medium bok choy, sliced
• 1 tsp sugar
• juice from 1 lemon
• salt and freshly ground black pepper to taste
• 1 tbsp coconut oil
• For garnish: cilantro, red pepper flakes, basil, lemon, scallions, sliced chili peppers

Instructions

1. Cook the noodles according to package directions and set aside.
2. Heat coconut oil in a soup pot over medium high heat. Add the garlic, ginger, Lemongrass and saute for a few minutes.
3. Thai red curry paste, broth, fish sauce, add the red pepper flakes, lime leaves and stems of cilantro. Simmer for 10 minutes to develop the flavors.
4. Then add the coconut milk and sliced bok choy. Season with salt, pepper and sugar to taste. Simmer for 5 more minutes. Then add the shrimp. Cook at low heat to a boil, stirring until the shrimp turn opaque, about 3 minutes
5. Turn off the heat, stir in the lemon juice and add the cooked noodles.
6. Thai prawn noodle soup serve immediately garnished with the Basil, chives, lemon, coriander, red pepper flakes and sliced chili.