Thai Shrimp Noodle Soup

Super delicious and flavorful Thai noodle soup with shrimp, spinach and sweet potatoes.

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I have never met anyone who is not a fan of Thai food. What’s not to love? Spicy, salty, sweet,sour…hits every note on your taste buds!!! The best Thai dish that I’ve ever had is called JUN PAD POO. It is a rice noodle dish made with crab meat and eggs. It can be found only in very authentic Thai places. We have a restaurant in San Jose that makes the best! O-M-G!!!! Sooooo Good:)

 

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Now, let’s get back to this soup. A simple  week night meal with common ingredients (except curry paste) found in your home kitchen. I used Aroy-D  red curry paste from Ranch Market. It comes in small 4-ounce cans and is convenient to have on hand. It is a spicy paste, so you might want to use a mildly spice one if you are not game.

I know…I know who uses spaghetti in a Thai bowl? But, I always seem to have it on hand and works very well.

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Thai Shrimp Noodle Soup

Ingredients:

3/4 pound shrimp, peeled

2 teaspoons honey, divided

2 teaspoons soy sauce, divided

4 tablespoons vegetable oil, divided

1 medium sweet potato, peeled and cut into 1-inch chunks

3 scallions, sliced

3 tablespoons Thai red curry paste

1 can chicken stock (14 ounce)

1 1/2 cups coconut milk

2 large handfuls baby spinach

1/2 teaspoon salt

Additional ingredients,

Cooked spaghetti or rice noodles

chopped scallions, for garnish

chopped cilantro, for garnish

Preperation:

Clean shrimp and pat dry. Toss with 1 teaspoon honey and 1 teaspoon soy sauce.

Heat 1 tablespoon vegetable oil in a medium sauce pan until moderately hot. Add shrimp and cook until shrimp turns pink (about 2 minutes). Transfer shrimp to a bowl and set aside.

Add 3 tablespoons of oil into the same pan, and return pan back to heat. Saute sweet potatoes and scallions for 1-2 minutes, until scallion is wilted. Add curry paste and saute over low heat for 1-2 minutes, until the raw smell goes off. Add chicken stock, cover, increase heat to medium and cook for about 5 minutes until sweet potatoes are tender. Uncover, reduce heat to low, add coconut milk, spinach, salt, remaining 1 teaspoon honey, 1 teaspoon soy and shrimp (along with any left over juices from the shrimp). Simmer for about 2 minutes,  until spinach is wilted and flavors mingle.

To serve, place some spaghetti or rice noodles in a serving bowl, spoon soup over and garnish with scallions and cilantro. Serve hot.

Serves 2-4, as main course

 

 

 

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