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Thai Shrimp Noodle Soup

Thai Shrimp Noodle Soup

Creamy, spicy, and comforting, this soup is bursting with flavor!
4.2 from 5 votes
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Prep Time: 5 minutes
Cook Time: 20 minutes
Additional Time: 25 minutes
Total Time: 50 minutes

ingredients

  • 8 oz rice noodles
  • 2 Tbsp unsalted butter
  • 1 lb medium shrimp peeled and deveined
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cloves garlic minced
  • 1 white onion diced
  • 1 red bell pepper seeded and diced
  • 1 Tbsp freshly grated ginger
  • 1 Tbsp grated lemongrass
  • 2 Tbsp red curry paste
  • 1 12-oz can unsweetened coconut milk
  • 2 10.75 oz. cans of Campbell's Condensed Tomato Soup
  • 1 1/2 cups vegetable stock
  • 2 Tbsp chopped cilantro
  • Garnish: lime wedges freshly chopped cilantro

instructions

  • In a large stockpot over medium heat, melt butter. Once melted, add shrimp, salt, and pepper, stirring to combine. Cook until the shrimp just starts to turn pink, about 1 to 2 minutes.
  • Stir in garlic, onion, and red pepper. Cook until vegetables are tender, about 3 minutes.
  • Stir in ginger and lemongrass, cooking until fragrant, about 1 minute.
  • Whisk in curry paste and coconut milk until combined. Whisk in Campbell’s Condensed Tomato Soup and vegetable stock until combined.
  • Cook, stirring frequently, for about 1 to 2 minutes. Bring the soup to a boil, then reduce to a simmer to thicken—about 8 to 10 minutes.
  • While the soup is simmering, cook rice noodles according to their package instructions.
  • Drain rice noodles and stir into the soup. Stir in cilantro until combined.
  • Serve warm with fresh cilantro and lime juice.
Cuisine: Comfort Food
Category: Soup and Stews