Thai-Inspired Shrimp Coconut Noodle Soup

This is a quick, easy, and super flavorful soup with a rich coconut milk broth. Load it up with noodles, vegetables, shrimp, and dinner is done!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a bowl, toss the shrimp with the curry powder and salt.

Step 2

Heat the avocado oil in a large pot over medium-high heat. Cook the shrimp for 2 minutes a side and set aside to a plate. It's okay if they aren't completely cooked at this point.

Step 3

In the same pot over medium heat, add another splash of avocado oil if needed. Add the sliced lighter green bottom portion of the green onions, garlic, and ginger. Cook for 1 minute until fragrant.

Step 4

Pour in the Omsom Kaprow Sauce packet and Chin-Su sauce. Stir to combine. Cook for another minute. Pour in the can of coconut milk and chicken broth. Add the optional lemongrass pieces and fish sauce if you're adding them. Bring to a boil.

Step 5

Once boiling, add the sliced baby bok choy and cook for 2 minutes. Remove to the serving bowls with a slotted spoon. Next, add your ramen noodles until cooked through and remove to the serving bowls. If you're using pasta such as spaghetti, consider cooking separately to prevent absorbing too much of the broth.

Step 6

Add the set aside shrimp to the soup and cook for a minute to warm up and finish cooking. Discard the lemongrass pieces before serving.

Step 7

Spoon the shrimp and broth evenly over the serving bowls with the baby bok choy and noodles. Top with the sliced darker green portion of the green onions and chili crunch as desired.

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