Description
A light and fragrant Thai-inspired soup featuring red curry, coconut milk, rice noodles, shrimp, fresh vegetables, and cabbage—comforting yet vibrant and full of flavor.
Ingredients
1 tablespoon coconut oil
4 garlic cloves, minced
3 tablespoons red curry paste
3 tablespoons ginger paste or fresh minced ginger
2¼ cups lite coconut milk
4½ cups low-sodium chicken broth
6 oz brown rice Pad Thai noodles
¾ teaspoon salt (plus more to taste)
1 red bell pepper, chopped
1¼ cups zucchini, chopped
12 oz raw large shrimp, peeled & deveined
3 cups thinly sliced Napa cabbage
Instructions
- Heat coconut oil in a saucepan over medium-high heat. Add garlic, curry paste, and ginger. Cook for 2–3 minutes, stirring until fragrant.
- Add coconut milk and broth. Bring to a boil, then add noodles and salt. Cook ~4 minutes until noodles are nearly done.
- Add bell pepper and zucchini. Cook 2–3 minutes until slightly softened.
- Stir in shrimp and cook for 1 minute until pink and firm.
- Fold in Napa cabbage and cook for another minute until just wilted.
- Adjust seasoning with more salt if needed. Serve hot.
Notes
- Use full-fat coconut milk for a richer broth.
- Swap shrimp with tofu or mushrooms for a vegetarian option.
- Add Thai basil, bean sprouts, or lime juice for brightness.
- Reheat gently and add extra broth as noodles absorb liquid.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 6g
- Sodium: 780mg
- Fat: 17g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 140mg
