Thai Coconut Shrimp Noodle Soup

By Dhrubaa De Mukherjee
July 24, 2015
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Serves: 6

  • 4 ounces rice noodles
  • 1 teaspoon oil
  • 1 pound tofu
  • 14 ounces coconut milk
  • 2 teaspoons Thai green curry paste
  • 2 teaspoons fish sauce
  • 2 tablespoons brown sugar
  • 32 ounces low sodium organic vegetable/chicken broth
  • 1 pound shrimp
  • 1 cup sliced bok choy
  • 1 red bell pepper, sliced
  • 1/2 cup green onions, chopped
  • 2 red chilies, sliced
  • 1 cup bean sprouts
  1. Cook the rice noodles according to package instructions, drain and refresh in running water and set aside.
  2. Heat oil in a large pan and sear the tofu. Transfer to a plate lined with tissue paper and set aside.
  3. To the same oil add coconut milk, Thai green curry paste, fish oil, brown sugar and broth, and bring to a boil.
  4. Add shrimps, fried tofu, and all the veggies. Let cook for 2-3 minutes.
  5. Add cooked rice noodles and bean sprouts and turn off heat. Check for seasonings. Serve hot.

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