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SideChef
Recipes
Dairy-Free
Coconut Shrimp Noodle Soup

15 INGREDIENTS • 9 STEPS • 25MINS

Coconut Shrimp Noodle Soup

Recipe
4.5
3 ratings
Sometimes you want a one-bowl meal that is deeply comforting but won’t weigh you down. This Thai-inspired recipe delivers on both counts. The shrimp are gently poached in a coconut-lime broth and remain plump and juicy. Using angel hair pasta ensures a quick cooking time.
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Sometimes you want a one-bowl meal that is deeply comforting but won’t weigh you down. This Thai-inspired recipe delivers on both counts. The shrimp are gently poached in a coconut-lime broth and remain plump and juicy. Using angel hair pasta ensures a quick cooking time.
25MINS
Total Time
$15.37
Cost Per Serving
Ingredients
Servings
2
us / metric
Coconut Milk
1 can
(14 fl oz)
Coconut Milk
Fresh Ginger
7 tsp
Fresh Ginger, peeled, finely chopped
Angel Hair Pasta
3 oz
Angel Hair Pasta
Crushed Red Pepper Flakes
as needed
Crushed Red Pepper Flakes
Garlic
1 clove
Garlic, minced
Scallion
1 bunch
Scallion, thinly sliced
2 scallions per 2 servings
Vegetable Base
1 pckg
Vegetable Base
Carrot
2
Carrots, peeled, chopped
Fresh Basil
1/2 cup
Fresh Basil, chiffonade
Lime
1
Lime, zested, juiced
Corn Starch
2 tsp
Corn Starch
Shrimp
20
Shrimp
Fresh Cilantro
1/2 cup
Fresh Cilantro, chopped
Granulated Sugar
2 Tbsp
Granulated Sugar
Olive Oil
2 tsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
1250
Fat
50.5 g
Protein
57.8 g
Carbs
134.9 g
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Coconut Shrimp Noodle Soup
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Heat a large saucepan over medium low heat. Add Olive Oil (2 tsp). Add Fresh Ginger (7 tsp), Garlic (1 clove), Crushed Red Pepper Flakes (as needed) and cook, stirring until fragrant, about one minute.
step 1 Heat a large saucepan over medium low heat. Add Olive Oil (2 tsp). Add Fresh Ginger (7 tsp), Garlic (1 clove), Crushed Red Pepper Flakes (as needed) and cook, stirring until fragrant, about one minute.
step 2
Add the Coconut Milk (1 can), Granulated Sugar (2 Tbsp), and Vegetable Base (1 pckg). Refill can with water, about two cups, and add to saucepan and stir. Bring to a boil.
step 2 Add the Coconut Milk (1 can), Granulated Sugar (2 Tbsp), and Vegetable Base (1 pckg). Refill can with water, about two cups, and add to saucepan and stir. Bring to a boil.
step 3
In a small bowl, mix the Corn Starch (2 tsp) with one tablespoon of water until smooth. Slowly add cornstarch slurry to the pot while whisking to avoid lumps. Bring back to a quick boil.
step 4
Break the Angel Hair Pasta (3 oz) in half, and then in half again. Add to the soup. Stir to ensure the pasta does not stick.
step 4 Break the Angel Hair Pasta (3 oz) in half, and then in half again. Add to the soup. Stir to ensure the pasta does not stick.
step 5
Add the Carrots (2) and stir. Bring to a boil and then simmer until pasta is cooked al dente, about 3 minutes.
step 6
Add Shrimp (20), stir, and cook until opaque, about two minutes.
step 6 Add Shrimp (20), stir, and cook until opaque, about two minutes.
step 7
Remove pot from heat and stir in Lime (1) juice and 1 teaspoon of salt.
step 8
Prior to serving the soup, stir in Fresh Basil (1/2 cup) and Fresh Cilantro (1/2 cup).
step 8 Prior to serving the soup, stir in Fresh Basil (1/2 cup) and Fresh Cilantro (1/2 cup).
step 9
Carefully divide the soup evenly between two bowls. Serve the soup topped with the Scallion (1 bunch) and lime zest.
step 9 Carefully divide the soup evenly between two bowls. Serve the soup topped with the Scallion (1 bunch) and lime zest.
Tags
view more tags
Dairy-Free
Asian
Lunch
Dinner
Fall
Seafood
Shellfish
Soup
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