Coconut Noodle Soup is a flavorful, Asian-inspired lunch or dinner that’s on the table in 30 minutes or less. Top with grilled shrimp for extra protein, or enjoy without to make it vegan.
Course dinner, lunch
Cuisine Asian, gluten-free, pescatarian
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Author Stephanie McKercher, RDN
Ingredients
2tablespoonscoconut oil
1large shallot,diced (½ cup)
4clovesgarlic,sliced (1 tablespoon)
2inchpiece of ginger,grated (1 ½ tablespoon)
1red bell pepper,chopped
1cupfrozen shelled edamame
4cupsvegetable broth
1can unsweetened coconut milk(13.66 ounces, see note)
1tablespoonred curry powder(see note)
1tablespoonground turmeric
½teaspooncayenne pepper,or to taste (optional for spicy flavor; use less or omit for a milder flavor)
Salt and pepper
16piecesextra large frozen shrimpthawed, peeled and tails removed (optional, see note)
4ouncesdry brown rice noodles(see note)
2cupsbaby spinach
Optional Garnish:
Thai basil
Cilantro
Green onion,chopped
Lime
Thai chili pepper or serrano chili pepper,sliced
Instructions
Bring 4 quarts of water to a boil. Preheat grill pan on a second burner if including shrimp.
On a third burner, add coconut oil to a stockpot or Dutch oven over medium heat. Stir in shallot, garlic, and ginger, and cook, stirring constantly, 2 minutes, or until shallot is translucent.
Stir in red bell pepper and frozen edamame, and cook 4 minutes, or until warm.
Stir in vegetable broth, coconut milk, red curry powder, turmeric, cayenne pepper, and salt and pepper. Use a whisk to incorporate coconut milk into the soup if needed. Reduce heat to low and simmer 10 minutes, or until remaining components are ready to serve.
In the meantime, spread shrimp (if including) on a preheated grill pan. Cook 4 minutes, or until shrimp easily separates from the pan. Flip and repeat on the other side until shrimp turns pink. Remove cooked shrimp from heat and set aside.
In the final few minutes of cooking, add brown rice noodles to a pot of boiling water and cook 2 minutes, or until tender. Drain and set aside.
Stir spinach into the soup and turn off heat.
To serve, divide cooked noodles between bowls and ladle soup on top to cover. Divide cooked shrimp between bowls if using. Garnish with basil, cilantro, green onion, lime, and chili pepper if desired.
Notes
Vegan variation: Omit shrimp or substitute with extra firm tofu.One-pot variation for easier cleanup: Cook shrimp and pasta in the same pot used for the soup. Add during the last 2-3 minutes of cooking, and simmer until shrimp turn pink and noodles are tender.Storage: Refrigerate leftover noodles, soup, and shrimp in separate airtight containers.Recipe tested with: Thai Kitchen Unsweetened Coconut Milk (full fat), McCormick Organic Red Curry Powder, and Annie Chun Maifun Brown Rice Noodles.Recipe inspired by Feasting at Home.