Shrimp Coconut Curry Soup

Shrimp Coconut Curry Soup

This curry soup recipe is adapted from one created by Martha Stewart Living magazine.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6


  • 10 oz whole grain rice noodles udon
  • 1 tbsp safflower oil divided
  • 5 tbsp Thai yellow curry paste
  • 4 cups chicken stock use stock not broth for best flavor
  • 1 can unsweetened coconut milk
  • 1 lemon
  • 1 1/2 cups fresh shrimp peeled, deveined and tails removed
  • 1/2 English cucumber thinly sliced or diced


  1. Boil noodles according to package directions.  Drain, rinse under cold water and toss with 1 tsp oil. 
  2. 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. 
  3. Whisk in stock. Raise heat and bring to a boil. Whisk in coconut milk, reduce heat to medium and add shrimp.  Cook 2-3 minutes, until shrimp just turn pink, then remove pan from heat. 
  4. Stir in noodles. Cut lemon in half and squeeze 1 half into the saucepan. Cut remaining half lemon into 4 wedges. 
  5. Ladle into bowls and garnish with cucumber slices and lemon wedges.