Straightforward Thai Curry Soup with Shrimp

*Scroll right down to the recipe card for the complete recipe, ingredient record, directions, and dietary data! 

• Oil: I favor the impartial taste of avocado oil, however coconut oil or extra-virgin olive oil may even work. 
• Aromatics: Lemongrass, garlic cloves, ginger, and Thai chicken’s eye chilis create a pungent, savory, tangy, spicy taste base. 
• Veggies: Shiitake mushrooms, bok choy, bean sprouts, snap peas, and spiralized zucchini or summer season squash add tons of nutritional vitamins, vitamins, and bulk to the soup. Be at liberty to incorporate further veggies like purple bell pepper and onions, too. 
• Rooster Broth: I nearly at all times have home made rooster broth available, however storebought broth may even work. Use a low-sodium possibility to stop the soup from being too salty. 
• Coconut Milk: Use full-fat canned coconut milk for a wealthy, creamy broth. 
• Fish Sauce: This provides a salty, umami style. 
• Lime Juice: Freshly squeezed is finest! The acidity provides a shiny taste to the soup for a well-rounded style. 
• Herbs and Spices: Curry powder, basil leaves, cilantro, sea salt, pepper, and purple pepper flakes add plenty of depth. 
• Shrimp: Use one pound of thawed, peeled, and deveined shrimp. 
• Rice Noodles: These are non-compulsory however are so tasty and make the soup further filling. Ramen noodles may even work! 

1. Sauté: Warmth the oil in a big Dutch oven over medium warmth, and sauté the lemongrass, garlic, and ginger till aromatic. 
2. Add the veggies: Add the mushrooms, bok choy, bean sprouts, and snap peas to the pot, and sauté till the veggies start to melt. 
3. Simmer: Stir within the broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and purple pepper flakes. Simmer uncovered over medium-high warmth for five minutes. 
4. Add the shrimp: Stir the shrimp into the soup, and prepare dinner till they flip opaque. 
5. Add the remaining substances: Stir within the spiralized summer season squash or zucchini and rice noodles, if utilizing. 
6. Serve: Season to style. Then, portion the Thai curry noodle soup into bowls, garnish with cilantro, lime wedges, and purple pepper flakes, and revel in heat! 

To retailer, separate the rice noodles and veggie spirals from the soup, and retailer all of the parts in separate hermetic containers within the fridge for as much as 4 days. 

Reheat leftovers within the microwave or in a pot over medium warmth on the range, including extra broth as wanted to freshen the soup again up. 

I don’t advocate freezing this Thai curry soup! The broth is prone to separate, the veggies are likely to turn out to be mushy, and the shrimp turn out to be rubbery as soon as thawed.