coconut curry shrimp noodle soup





Once the weather gets so cold that you can feel it in your bones means that you need to start making yourself some soup. And when I mean soup, I mean noodle soups. Because there is nothing I crave more in the winter then a hot ass bowl of noodles in a nice rich broth just steaming up in your face. Its food for the soul and NYC has reach that level of cold. So, noodle soups, here we come!

I wanted to start off with a super easy recipe. I came up with this shrimp coconut curry noodle soup. Something that's done in minutes, super creamy, rich, flavorful, but it's not too heavy so you can eat tons of it. It has coconut milk to make it creamy, shrimp shells for the broth, and a curry paste for some extra flavahh! The green herby curry "paste" situation really makes the soup taste sooo freaking good. Actually, it makes anything taste good so whatever you make, make sure you have this on hand!


P.s. - You can adjust the amount of chilis you put in. I did 15 on accident and it was perfect since the chilis i used aren't that spicy and coconut milk lessens the heat.



coconut curry shrimp noodle soup


Ingredients:

  • 2 stalks of scallions

  • 3 stalks of parsley

  • 2 stalks of thai basil

  • 1 stalk of mint

  • knob of ginger

  • 3 cloves of garlic garlic

  • 15 thai green chilis

  • 1/4 cup of dried curry leaves (or 2 fresh stalks)

  • 1 tablespoon of kaffir leaves (or two fresh stalks)

  • 2 tablespoons brown sugar

  • 2 tablespoons of fish sauce

  • 1 medium white onion

  • 1 quart of water

  • 1/2 can of coconut milk

  • 1/2 pound of shrimp, deshelled and devained

  • Noodles of your choice, I used buckwheat

Instructions:

  1. In a food processor, blend together the scallions, parsley, Thai basil, mint, ginger, garlic, Thai chili, dried curry leaves, kaffir leaves, brown sugar, fish sauce, and just 1/4 of the onion for about 1-2 minutes. You want everything to be broken down and well blended together.

  2. Then in a large pot add in some oil and the rest of your onion. Let the onion slowly cook until they are golden and translucent. This will take around 10 minutes since you want to do this low and slow.

  3. Next add in the shrimp shells and 3 tablespoons of your curry paste/sauce situation.

  4. Turn the heat up to medium high and cook until everything is nice and fragrant. This will take about 3 - 4 minutes.

  5. Next, add in the water and bring to a boil.

  6. Once everything comes to a boil add in half of a can of coconut milk and bring to a boil.

  7. Drop in your shrimp and cook until they turn pink. This will take around 3-4 minutes depending on how large your shrimp is.

  8. In the meantime you can boil a pot of water to cook your noodles in.

  9. Once everything is done, add your cooked noodles to a bowl along with your shrimp and a bunch of your broth! Sprinkle with scallion and parsley and dig in!


My favorite appliances that help me create all my recipes! 
Cusinart: It was a birthday present I got that I use all the time to make doughs, smoothies, sauces, & during the holiday it has a permenant place on my counter 
Cast Iron: Comes pre seasoned, ready to use after a quick wash and makes some great eggs in the morning! Along with searing meats, toasting bread, & you can't forget corn bread!
Kitchen Aid: Literally a bakers best friend. It comes with a glass bowl so taking photos is a blast. Its really an investment but one worth making!

Some of the links on this page are affiliate links, meaning, at no cost to you, Three Hungry Bellies receives a small commission if you click through and make a purchase.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

 

 

STALK US

ON 

INSTAGRAM!

Hey there, hungry belly!

Subscribe now to receive updates on new recipes!