Thai Curry Shrimp Soup
A lightly creamy, brothy soup with succulent shrimp, meaty mushrooms, and Thai-inspired flavors.
Servings 2 generous servings
Ingredients
- 1 tablespoon coconut oil
- 4 ounces shiitake mushrooms, stems discarded, caps thinly sliced
- 1 shallot minced
- 2 " piece ginger, minced, or 2 tsp ginger paste
- 1 teaspoon minced lemongrass, or 1 tsp lemongrass paste
- 2 cups chicken, vegetable, or shrimp broth vegetable, or shrimp broth
- 1 tablespoon Thai red curry paste
- 1/2 pound raw shrimp shelled and deveined
- 1 tablespoon fish sauce
- 1/2 tablespoon brown sugar
- 1 tablespoon rice vinegar
- 3 ounces rice vermicelli noodles
- 1/2 cup canned coconut milk, well-shakin
- 1/4 teaspoon lime zest
Instructions
- Heat oil in a medium stock pot or Dutch oven until shimmering. Add mushrooms and stir to coat in the oil. Cover and allow to cook for 5 minutes. Remove lid and add shallots, ginger, and lemongrass. Saute until the shallots are translucent and the mixture is fragrant (just a couple of minutes).
- Scootch the mushrooms to one side to clear an area of the pan, and add one tablespoon of the broth and the curry paste to the open spot. Stir the paste and broth to bloom the flavor. Add the remaining broth to the pot and stir all into the mushroom mix. Reduce heat to medium-low to maintain a gentle simmer.
- Add the shrimp, fish sauce, brown sugar, and rice vinegar to the soup, and cook for 5 minutes. Shrimp should be pink, opaque, and plump.
- Meanwhile, prepare the rice noodles according to package directions in a separate pot. Add the rice noodles, coconut milk, and lime zest to the soup, stirring until warmed. Serve immediately with lime wedges on the side.