Thai Coconut Shrimp Soup Recipe

About this recipe

A flavorful Thai-inspired dinner featuring tender shrimp, crisp snow peas, and silky rice vermicelli in a rich coconut curry broth. Perfect for pescatarians seeking a quick and satisfying solution.

Ingredients

• Each Pepper Red- Each
• 165 Ml Tropical Sun Coconut Milk Mini
• 700G Essential Cuisine Fish Stock Mix, 700G
• 200G Picard - Breaded Shrimp
• 300G Yinsi Rice Vermicelli, 300G
• 3 Pcs Green Lime 3 Pcs

Instructions

1. 1. Heat a large saucepan over medium heat. Add 3 tablespoons of curry paste and 1 sliced red pepper, sautéing for 2-3 minutes until aromatic.
2. 2. Pour in 200 ml of coconut milk and 1 2/3 cups of fish stock. Bring the mixture to a boil, then reduce the heat and let it simmer for 5 minutes.
3. 3. Add 1 lb of shrimp to the saucepan. Cook for 3 minutes, stirring occasionally, until the shrimp turn pink and are fully cooked.
4. 4. Place 7 oz of rice vermicelli in a heatproof bowl and cover with boiling water. Let it sit for 5 minutes, then drain and cut into smaller pieces.
5. 5. Distribute the prepared vermicelli evenly between serving bowls. Ladle the hot soup over the noodles.
6. 6. Garnish each bowl with fresh cilantro and serve with lime wedges on the side.