Thai Coconut Shrimp Soup
A fast shrimp soup built on curry paste and coconut milk, with glass noodles that soften right in the pot.
Ingredients11
- Garlic Cloves2 Stk
- Ginger2 cm
- Coconut Oil2 EL
- Thai Curry Paste2 EL
- Shrimp (Frozen)250g
- Vegetable Broth1.2 L
- Coconut Milk400 ml
- Soy Sauce4 EL
- Fish Sauce1 TL
- Glass Noodles100 g
- Cilantro1 handful
Instructions
- 1
Peel the garlic and ginger and chop both finely to release their oils.
- 2
Heat the coconut oil in a pot and fry the aromatics with the curry paste briefly, until the smell turns sharp and fragrant.
- 3
Add the shrimp and cook them until they turn pink and curl.
- 4
Pour in the broth and coconut milk, season with the soy sauce and fish sauce, and let the glass noodles soften in the liquid.
- 5
Scatter the freshly chopped cilantro over the soup and serve it hot.
NutritionPer serving
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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