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Since I moved to Tampa, I missed those girls’ night out that I used to enjoy with my Jersey girls. I was so happy this past weekend when I went out with my friends Janice and Marissa. Firstly, we had dinner in a cozy Thai restaurant; then we went to challenge our artistic skills by going to a sip and paint party.
Today, I was determined to recreate the rice noodle soup that I had at the restaurant. I was so proud that mine was so delicious and even more flavorful than the one I had. I added shrimp in mine. I only wish you could taste it.
I am sharing how I prepared my soup with you. Will you try it? Let me know.
Thai inspired Rice Noodle and Shrimp Soup
1 box of rice noddle
1 tablespoon olive oil
1shallot thinly sliced
2 green onions finely chopped
1 tablespoon minced fresh ginger
2 tablespoons Thai curry paste
2 cloves garlic
2 cups fish stock
1 cup of coconut milk
2 carrots shredded
1 lemon zest and juice
½ lb. shrimp cooked and deveined
Heat the oil in a medium saucepan over medium-low heat. Add the shallots, green onions, garlic, and ginger and cook, stirring frequently, until softened, for about 5 minutes. Add the curry paste and cook, stirring constantly, for 1 more minute. Add the zest of ½ lemon. Add the fish stock, coconut milk, shredded carrot, and ½ lemon juice; bring to a gentle simmer. Continue simmering, uncovered, for 5 minutes. Add the shrimp last.
Cook the rice noodles according to the package instructions and keep warm.
When ready to serve, taste the soup and adjust the seasoning. Divide the noodles into serving bowls.
Scoop the soup over rice noodle and sprinkle with dried parsley flakes!