Use code TRIPLE10 to save $10 on your first three grocery orders.
SideChef
Recipes
Dairy-Free
Coconut Shrimp Noodle Soup
Recipe

15 INGREDIENTS • 9 STEPS • 25MINS

Coconut Shrimp Noodle Soup

4.5
4 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.
Add to plan
logo
Coconut Shrimp Noodle Soup
Save
author_avatar
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
2 Tbsp
Fresh Ginger, peeled, finely chopped
Angel Hair Pasta
3 oz
Angel Hair Pasta
Crushed Red Pepper Flakes
1/2 tsp
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
1/2 Tbsp
Corn Starch
Shrimp
20
Shrimp
Fresh Cilantro
1/2 cup
Fresh Cilantro, chopped
Granulated Sugar
2 Tbsp
Granulated Sugar
Olive Oil
1/2 Tbsp
Olive Oil
Nutrition Per Serving
VIEW ALL
Calories
1250
Fat
50.5 g
Protein
57.8 g
Carbs
134.9 g
Add to plan
logo
Coconut Shrimp Noodle Soup
Save
author_avatar
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 (1/2 Tbsp). Add Fresh Ginger (2 Tbsp), Garlic (1 clove), Crushed Red Pepper Flakes (1/2 tsp) and cook, stirring until fragrant, about one minute.
step 1 Heat a large saucepan over medium low heat. Add Olive Oil (1/2 Tbsp). Add Fresh Ginger (2 Tbsp), Garlic (1 clove), Crushed Red Pepper Flakes (1/2 tsp) 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 (1/2 Tbsp) 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
0 Saved
top