I just love Thai cuisine. I love the flavors, the textures and the beautiful colors in Thai dishes. This shrimp coconut curry soup base is so versatile. I added fresh shrimp for a healthy, lean protein. I also used a whole grain rice noodle (Udon noodle) in this dish. There is so much that you can do with this simple, but flavorful soup.
Optional add-ins are cooked diced chicken, scallions, cilantro, peanuts, tofu, chiles and a garnish of Thai basil. The yellow curry paste used in this soup can be found at your local Asian market, or you can do what I did and purchase it from your favorite Thai restaurant.
I called up my favorite local spot and asked them if I could buy a 1/4 cup of their homemade yellow curry paste. They were happy to package it up for me and it is much better than the store bought version. If you have the ingredients on hand, it’s always great to make it yourself. This soup makes a nutrient-dense, healthy wintertime meal. Enjoy~
Shrimp Coconut Curry Soup
Adapted from Martha Stewart Living
10 oz whole grain rice noodles (udon)
1 tbsp safflower oil
1/4 cup plus 1 tbsp Thai yellow curry paste
4 cups chicken stock (use stock not broth for best flavor)
1 can unsweetened coconut milk
1 1/2 cups fresh shrimp, peeled, deveined and tails removed
1/2 English cucumber, thinly sliced or diced
Boil noodles according to package directions. Drain, rinse under cold water and toss with 1 tsp oil. Heat remaining oil in a medium sauce pan (I used a dutch oven) over medium heat. Add curry paste and cook, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat and bring to a boil. Whisk in coconut milk, reduce heat to medium and add shrimp. Cook until shrimp just turn pink and take off the heat. Stir in noodles. Cut lemon in half and squeeze 1 half into the saucepan. Cut remaining half into 4 wedges. Ladle into bowls and garnish with cucumber and lemon wedges.
*You can add optional toppings listed above. Delish!!