I have recently grown to not only love, but CRAVE, Thai food. It started with Spicy Pad Thai which has easily become one of my favorite meals. I could eat it for breakfast, lunch and dinner. Isn’t it funny how our taste buds change throughout our lives? I never used to want anything to do with Asian food and now all I want is sushi, pad thai and curry.
But it wasn’t until recently that I tried Thai Coconut Soup and absolutely fell in love. I started ordering Coconut Soup from a local to New Mexico restaurant, Jinja, and I would literally crave it every single day. I decided that I should try my own version and this is where this delicious Thai Noodle Soup with Basil and Shrimp came from!
I tried multiple Thai Soup recipes. I found that some of them were a little bit too creamy and sweet for my taste, some recipes had an overpowering curry flavor that stole from the lightness of the dish and some didn’t have much flavor.
I worked through the recipes – and “forced” my husband to be a taste tester 😉 – and came to this recipe! I’m so happy with it and my little boys even love it. We prefer it with the shrimp, but if you aren’t a huge fan of seafood, the chicken is great!
This meal can be made in one pot so you won’t have to dirty a lot of dishes. I tend to keep the ingredients for this Thai Noodle Soup on hand so that we can make it whenever we can’t think of what to have for dinner. I also love to make it for guests stopping by – it’s unique and tastes as if you’ve spent the whole day in the kitchen!
Coconut milk, fresh garlic, fresh basil and shrimp tie together for a light, fresh and delicious soup!
- 2 Tbsp. Canola or Sesame Oil
- 3 Garlic Cloves, diced
- 1 Tbsp. Thai Red Curry Paste
- 1-2 Cups Small Fresh Shrimp (peeled, deveined, without tails) OR 2 Cups Shredded Rotisserie Chicken
- 1 tsp. Garlic Salt
- 6 Cups Chicken Broth or Chicken Stock
- 1 1/2 Cups Unsweetened Coconut Milk
- 4 tsp. Brown Sugar
- 4 Tbsp. Fish Sauce
- 1 Cup Sugar Snap Peas
- 1/2 8 oz. Package Rice Noodles
- 2 Scallions (sliced)
- 2 Tbsp. Finely chopped fresh basil
- 4 Tbsp. Lime Juice
- 1-2 Jalapenos, sliced (Optional)
- 1/2 Green Onion (garnish)
Heat oil in a large pot or Dutch oven over medium heat. Season shrimp or chicken with garlic salt, to taste. Add shrimp or chicken to the pot and cook until cooked through and warm, about 4-5 minutes; set aside.
Add the curry paste and garlic to remaining oil in the empty pot and cook for 1 minute, stirring regularly. (Be careful not to burn the garlic.)
Add the chicken stock, coconut milk, fish sauce and brown sugar and bring to a boil.
Add the sugar snap peas and rice noodles. Reduce heat to medium-high and simmer for 5 minutes or until noodles are tender.
Add the shrimp or chicken, scallions and jalapeños. Simmer for 2 minutes.
Remove from the heat and stir in basil and lime juice.
Ladle into bowls and garnish with extra basil leaves, green onion and jalapeno. Enjoy! 🙂