{SUPER EASY} Thai Coconut Soup

Thai Coconut Soup

Perfect as a weeknight meal, as the starter for gatherings, or whenever you’re craving something a little spicy!

  • Prep time: 5 minutes

  • Cook time: 15 minutes

  • Recipe type: Main, Soup

  • Servings: 4

What You Need

  • 1 package (about 8 oz.) brown rice vermicelli (thin) noodles*

  • 2 1/2 cups vegetable broth

  • 1 1/4 cups coconut milk

  • 1 tablespoon avocado oil, separated into 1/2 tablespoons

  • 2-3 tablespoons red curry paste

  • Sea salt to taste

  • 16 shrimp, peeled & deveined

  • 1 cup sugar snap peas, roughly chopped

  • Optional: 1/2 cup mushrooms, sliced

  • Garnish: 3 tablespoons cilantro (about 4 stalks), handful bean sprouts, 2 green onions, 4 lime wedges (1 lime)

What To Do

  1. Prepare the vegetables and toppings: chop snap peas, cilantro, onions, and lime.

  2. In a large pot, bring 8 cups of water to a boil. Turn heat off and place rice noodles in the pot. Cover with lid and let sit for 3-5 minutes.

  3. Strain and rinse noodles with cold water. Return to pot and drizzle with 1/2 tablespoon avocado oil. Gently stir to coat noodles and set aside.

  4. In a large skillet, heat remaining 1/2 tablespoon avocado oil over medium heat. Add red curry paste and cook for 1 minute, stirring constantly.

  5. Add vegetable broth, coconut milk, and sea salt. Cover with lid and bring to a boil. Remove lid and reduce heat to medium. Let cook for 5-7 minutes, stirring occasionally (1-2 times).

  6. Add shrimp, snap peas, and mushrooms and cook for 3-4 minutes, or until shrimp are cooked through and pink.

  7. Place rice noodles in a bowl and top with soup mixture. Garnish with cilantro, bean sprouts, green onions, and lime. Enjoy!

*Can substitute for regular white rice noodles based on personal preference

Follow us on Instagram @moreholisticnutrition