Shrimp noodle thai soup

Get ready for a bowl full of cosy tropical vibes!
This soup is the perfect mix of creamy, spicy, and fresh, all in one spoonful.

With juicy shrimp, silky noodles, crunchy bean sprouts, and a fragrant green curry coconut broth, every bite feels like a little escape to Thailand. The galangal, basil, lemongrass and veggies (hi, carrots and courgettes!) bring in tons of flavour without making it heavy.

It’s fast, fun, and comforting, not to mention perfect for when you want something that feels like a warm hug but also kinda fancy.

Ingredients: (for 2 portions)

• 1 courgette (zucchini)
• 1 large carrot
• 220 g noodles
• 2 garlic cloves
• a small piece of ginger
• 1 small chili pepper
• 1 bunch of spring onions
• 400 g shrimp
• a few sprigs of Thai basil (or regular basil)
• 1 tablespoon ground galangal
• 1 tablespoon green curry paste
• 1 lime
• 1 stalk lemongrass
• 250 ml coconut milk
• 50 g bean sprouts
• 1 stock cube
• 450 ml hot water
• salt and pepper
• a little bit of sunflower oil

Preparation:

Wash the spring onions and separate the white parts from the green ones. Slice the white parts normally, and cut the green tops diagonally. Peel the carrot and shave it into thin ribbons using a vegetable peeler. Lightly score the lemongrass and cut it into three pieces. Peel and finely chop the ginger, chilli, and garlic, combining them in a small bowl. Wash the courgette, slice it lengthwise, then cut it into thin half-moons.

Place the stock cube in a bowl, pour the boiling water over it, stir well, and set aside.

Add a bit of sunflower oil to a wok or deep pan, then toss in the zucchini, the white parts of the green onions, the lemongrass, and the minced mix of ginger, chilli, and garlic. Add the spices (green curry and galangal), stir well, and cook for about a minute.

Next, pour in the prepared broth and the coconut milk, stirring to combine everything nicely.

Cover with a lid and let it simmer for about 5 minutes. Then, add the shrimp, carrot ribbons, noodles, and bean sprouts. Stir everything well and cook for another 5 minutes.

Remove the lemongrass pieces, season with salt and pepper to taste, and you’re good to go!

Divide the soup into two bowls.

Finely chop the basil and sprinkle it on top, followed by the green parts of the spring onion.

Slice the lime into wedges and serve them on the side, perfect for anyone who wants to add a fresh citrus kick. You can also serve extra spring onions for those who like a bit more flavor, to taste.

If you try the recipe, let me know how you liked it! 😊

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