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Easy Coconut Shrimp & Tofu Curry Noodle Soup Recipe

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  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Low Fat

Description

This Easy Coconut Shrimp & Tofu Curry Noodle Soup is a comforting, flavorful dish that combines tender shrimp, silky tofu, and fresh vegetables in a rich and creamy coconut curry broth. Perfect for a quick weeknight meal, it balances savory spices with the sweetness of coconut milk and the heartiness of noodles to deliver a restaurant-quality soup at home.

Ingredients

For the Soup Base

  • 1 tablespoon vegetable oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 can (14 oz) coconut milk
  • 2 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar

For the Protein and Vegetables

  • 8 ounces shrimp, peeled and deveined
  • 7 ounces firm tofu, cubed
  • 1 cup sliced bell peppers (red or yellow)
  • 1 cup snap peas or snow peas
  • 2 green onions, chopped
  • 1 tablespoon fresh lime juice

For the Noodles

  • 6 ounces rice noodles or vermicelli noodles

For Garnish

  • Fresh cilantro leaves
  • Chopped peanuts (optional)
  • Lime wedges

Instructions

  1. Prepare the Noodles: Soak the rice noodles according to package instructions until tender, then drain and set aside.
  2. Sauté Aromatics: Heat vegetable oil in a large pot over medium heat. Add chopped onion, minced garlic, and grated ginger. Cook for 3-4 minutes until fragrant and the onion is translucent.
  3. Add Curry Paste: Stir in the red curry paste and cook for 1-2 minutes to release the flavors.
  4. Create Broth: Pour in the coconut milk and vegetable broth, stirring well to combine. Bring the mixture to a gentle simmer.
  5. Season the Soup: Add soy sauce and brown sugar, stir to incorporate the seasonings.
  6. Add Vegetables and Tofu: Add the bell peppers, snap peas, and cubed tofu to the pot. Simmer for 5 minutes until vegetables are tender but still crisp and tofu is heated through.
  7. Cook Shrimp: Add the shrimp and cook for 3-4 minutes until they turn pink and are cooked through.
  8. Finish with Lime Juice and Green Onions: Stir in fresh lime juice and chopped green onions to brighten the flavors.
  9. Assemble the Soup: Divide the prepared noodles into serving bowls and ladle the hot coconut curry soup with shrimp, tofu, and vegetables over the top.
  10. Garnish and Serve: Garnish with fresh cilantro, chopped peanuts if using, and lime wedges. Serve immediately hot for best flavor.

Notes

  • Firm tofu holds its shape better in soup but silken tofu can be used for a softer texture.
  • Adjust curry paste amount to your preferred spice level.
  • Use gluten-free soy sauce or tamari if needed for gluten-free diet.
  • For vegetarian version, omit shrimp and increase tofu or add mushrooms.
  • Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on stovetop.

Find it online: https://cookedbylina.com/easy-coconut-shrimp-and-tofu-curry-noodle-soup-recipe/