Thai Curry Soup

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This Thai Curry Soup recipe has a great balance of hot, sweet, and sour flavors. It's super easy to whip up on a weeknight in 25 minutes. It's also dairy free and low carb.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: Asian

Keyword: Thai Curry Soup

Servings:

Ingredients

2 (3.5 ounce) packages Ramen noodles , spice packet discarded
1 tablespoon vegetable oil
1 tablespoon Thai red curry paste
2 cups low-sodium chicken broth
14 ounce can unsweetened light coconut milk
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1/2 pound shrimp , peeled and deveined, thawed if frozen
4 ounces fresh sugar snap peas , cut in half
3/4 cup chopped red bell pepper
fresh sliced basil , for garnish

Instructions

Fill a medium pot with water and bring to a boil. Add noodles, breaking up if desired. Cook 3 minutes, stirring occasionally. Drain and drizzle a small amount of vegetable oil on top, mix gently, to prevent sticking. Set aside.
In the same pot, heat 1 tablespoon vegetable oil over medium-high heat in a large saucepan. Add the curry paste and cook, stirring, for about 20 seconds until fragrant.
Add the chicken broth, coconut milk, lime juice, and Worcestershire sauce; bring to a simmer and cook for 2-3 minutes until fragrant.
Add the shrimp, snap peas, and bell pepper and cook until the veggies are al dente and shrimp is cooked through, about 3 minutes.
To serve, divide noodles between bowls. Pour soup over the top and garnish with some sliced fresh basil leaves.

Notes

Use different vegetables - the bell pepper and snap peas can be replaced with other vegetables. Sliced mushrooms and/or shredded carrots are good. Alter the cooking time accordingly.

Make it vegetarian - simply omit the shrimp and use vegetable stock, to make this vegetarian.

Swap out the noodles for rice - if you don't want to use ramen, you could use a different type of noodle or ladle the soup over cooked white rice.

Nutrition