Thai Shrimp Coconut Noodle Soup with Spinach & Veggies
A comforting, creamy, and flavorful Thai-inspired shrimp noodle soup that’s ready in just 30 minutes! This easy one-pot soup recipe is perfect for cozy nights or healthy weeknight dinners.
Ingredients:
1 lb large shrimp, peeled and deveined
1 (14 oz) can full-fat coconut milk
4 cups vegetable broth (or chicken broth for extra flavor)
8 oz rice noodles
2 cups fresh spinach leaves
1 cup mushrooms, sliced
1 medium bell pepper, thinly sliced (red or yellow for color)
2 tbsp red curry paste (adjust to spice level)
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp fresh lime juice
2 cloves garlic, minced
1 tbsp fresh ginger, grated
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Instructions:
1. In a large soup pot over medium heat, sauté garlic and ginger until fragrant, about 1–2 minutes.
2. Stir in the red curry paste and cook for another minute to deepen the flavor.
3. Pour in vegetable broth and coconut milk. Bring to a gentle simmer.
4. Add sliced bell peppers and mushrooms. Simmer for 5 minutes until veggies begin to soften.
5. Stir in rice noodles and cook according to package instructions (4–6 minutes).
6. Add shrimp and spinach, cooking for 3–4 minutes until shrimp turn pink and spinach wilts.
7. Finish with soy sauce and lime juice. Stir well.
8. Serve hot, topped with fresh cilantro and a squeeze of lime juice.
Recipe Highlights:
Gluten-free & dairy-free
Packed with protein, healthy fats, and veggies
Perfect for fans of Thai coconut curry soup
Quick and easy one-pot meal for busy nights
Customizable with tofu or chicken
Thai Soup, Shrimp Noodle Soup, Coconut Milk Soup, Healthy Thai Recipe
