Thai Shrimp Coconut Noodle Soup
This soup is dairy-free, supportive for hormones, inflammation and gentle ondigestion. If you enjoyed thisrecipe, follow for more clean, simple meals for women 50+ 💛
Eat well, feel amazing — youdeserve this.
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Ingredients
- 1 tablespoon coconut oil or avocado oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 red bell pepper thinly sliced
- 1 tablespoon red curry paste
- 1 can 14 oz full-fat coconut milk
- 4 cups low-sodium chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 teaspoon coconut sugar or brown sugar
- 8 oz rice noodles or any thin noodles you prefer
- 1 lb raw shrimp peeled and deveined
- 1 cup baby spinach optional
Instructions
- In a large pot, heat coconut oil over medium heat. Add the garlic and ginger and sauté for 1 minute until fragrant.
- Stir in the sliced bell pepper and red curry paste. Cook for another 2-3 minutes to bring out the curry flavors.
- Pour in the coconut milk and broth. Stir in the fish sauce and coconut sugar. Bring the soup to a gentle simmer.
- Add the rice noodles directly to the pot. Let them cook according to package instructions (usually about 4-5 minutes), stirring occasionally to prevent sticking.
- Once the noodles are nearly cooked, stir in the shrimp and spinach. Cook for another 3-4 minutes
- Protein swap: Try adding chicken, tofu, or even scallops instead of shrimp.
- Extra veggies: Mushrooms, carrots, or snap peas would be delicious additions!
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