Description
Soupe thaï aux crevettes brings zesty Thai flavors to your table with silky shrimp swimming in a fragrant coconut broth. Lemongrass, ginger, and chili create an aromatic symphony that whisks you straight to Bangkok’s bustling street markets.
Ingredients
Scale
Main Protein:
- 300 grams (10.5 ounces) peeled shrimp or tofu
Noodles and Vegetables:
- 200 grams (7 ounces) rice noodles
- 2 bok choys (optional)
- 1 red bell pepper, thinly sliced (frozen)
Seasonings and Liquids:
- 2 centimeters (0.8 inches) fresh ginger, grated
- 1 clove garlic, minced
- 1 lemongrass stalk, halved lengthwise
- 3 tablespoons oil
- 3 tablespoons red curry paste
- 700 milliliters (23.7 fluid ounces) vegetable broth
- 1 can coconut milk
Instructions
- Bring a large pot of salted water to a rolling boil, then carefully add rice noodles (/ 226 grams) and cook according to package directions, reserving the last minute of cooking time to introduce fresh bok choy (/ 113 grams).
- Immediately drain the noodles and bok choy, then plunge into an ice water bath to preserve the vibrant green color of the vegetables. Drain again and set aside.
- Using the same pot, heat of vegetable oil over medium heat, then gently sauté minced fresh ginger, crushed garlic (2 cloves), finely chopped lemongrass (1 stalk), red curry paste, and a pinch of sea salt for approximately 60 seconds until fragrant.
- Pour in vegetable broth (/ 480 milliliters) and coconut milk (/ 240 milliliters), reducing heat to low and allowing the mixture to simmer gently.
- Simultaneously, warm of oil in a non-stick skillet and quickly sear peeled shrimp (/ 340 grams) and sliced red bell pepper (1 medium) for roughly 2 minutes, seasoning with salt and freshly ground black pepper.
- Distribute the prepared rice noodles and bok choy evenly among serving bowls, top with sautéed shrimp and bell peppers, then ladle the aromatic hot broth over the ingredients.
- Finish each bowl with a generous squeeze of fresh lime juice (1 lime) and serve immediately.
Notes
- Quick-cooking noodles need precise timing to maintain perfect texture and prevent overcooking.
- Layering aromatics like ginger, garlic, and lemongrass creates a complex, authentic Thai flavor base.
- Coconut milk and vegetable broth form a silky, rich liquid that transforms simple ingredients into a restaurant-quality soup.
- Sautéing shrimp and bell peppers separately ensures each ingredient retains its distinct flavor and optimal texture.
- Fresh lime juice added at the end brightens the entire dish, cutting through the richness and adding a zesty finish.
- Blanching bok choy in ice water preserves its vibrant green color and crisp-tender bite, elevating the visual appeal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 435 kcal
- Sugar: 5 g
- Sodium: 830 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 145 mg