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Shrimp and coconut curry noodle soup

Shrimp and coconut curry noodle soup recipe. #soup

My pantry might not be 100 percent perfect, but it seldom lets me down. The cupboards, fridge and freezer harbor lots of great stuff, and when I'm in the mood to play in the kitchen, I can find inspiration on every single shelf. That's how this shrimp and coconut curry noodle soup recipe came together. Craving a bowl of tom kha gai, the popular Thai chicken coconut soup, I foraged in the pantry. In the freezer, I found shrimp instead of chicken. There was plenty of red curry paste (there always is), and coconut milk, and scallions from the garden. With the addition of some thin fideo noodles that I usually use for Middle Eastern rice pilaf, I borrowed some mushrooms bought for a different recipe, and I had my soup. A word of caution: start slowly with the red curry paste; you can always add more. I might have made my soup just a bit spicier than the recipe indicates.

Dig in your pantry for the fixings to make this shrimp and coconut curry noodle soup!

Shrimp and coconut curry noodle soup

From the pantry, you'll need: frozen shrimp, Thai red curry paste, chicken broth, coconut milk.

Serves 4.


1/2 lb large (21-25 or 26-30 size) shrimp, defrosted if frozen
1/2 tsp vegetable or rice bran oil
1-2 tsp Thai red curry paste, to taste
1 cup sliced mushrooms
1-1/2 cups chicken stock
1 15-oz can coconut milk
1/2 cup small, thin noodles (like fideos) or angel-hair pasta, broken into 1-inch pieces
1 Tbsp minced scallions
Fresh black pepper, to taste


Defrost the shrimp, if frozen, and remove the shells. Add the shells to a 3- or 4-quart sauce pan, along with the vegetable oil and red curry paste. Cook over medium heat for 1 minute, stirring constantly. Then, add the mushrooms, and cook for 1 minute.

Add the chicken stock, reduce heat to low, and cook for 5 minutes.

Pick out the shrimp shells with tongs (they should float to the top, which will make it easy). Add the coconut milk and the noodles. Cook, uncovered, for 5 minutes.

Add the shrimp, and continue to cook until the shrimp are pink and firm. At the last minute, add the scallions. Taste, and season with fresh black pepper.

Serve hot.

[Printer-friendly recipe.]

More reasons to buy the large size tub of Thai red curry paste:
Thai red curry turkey meatballs
Red curry tofu with spinach and mushrooms
Red curry beef with mushrooms, red bell pepper and cilantro
Red curry shrimp dumplings
Salmon choo chee

Other recipes that use these pantry ingredients:
Thai coconut shrimp curry, from Skinnytaste
Thai shrimp and pineapple curry, from Rasa Malaysia
Red curry shrimp skewers, from Former Chef
Southern Thai sour curry with pineapple and shrimp, from She Simmers
Thai shrimp "Alfredo", from Big Flavors from a Tiny Kitchen

Shrimp and coconut curry noodle soup, mild or spicy. #soup

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I love Thai red curry paste and keep little spoonfuls of it frozen in my freezer. Would love to see your pantry Lydia!

Jeanette, open invitation! Come any time. I love the idea of freezing your red curry paste. I could add some to almost anything, that's how much I love it.

I love all those Thai soups with coconut milk so this looks amazing to me!

Kalyn, soups like this are such a great non-dairy option, too.

This is a very tasty, quick and easy soup. I also keep dried shitake mushrooms in my pantry so for me that is another staple that gets used in this recipe. It's also great to add a little fish sauce if you have it on hand like I always to. We grow our own lemongrass (so easy!) and then I freeze it so I put a couple of sections in this the second time I made it. All variations of this have been great!

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