Coconut Curry Noodle Soup with Crispy Egg Noodles and Shrimp

A rich and creamy Thai-inspired coconut curry soup featuring rice noodles, succulent shrimp, butternut squash, and topped with crispy fried egg noodles for added texture and flavor.

Prep Time

20 minutes

Total Time

55 minutes

Calories

795 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.15/serving

Season:

☀️ Summer•🍂 Autumn

Meal Type:

Dinner•Snack•Soup

Cuisine:

Indian•Asian•Thai

Main Ingredient:

Seafood•Eggs•Rice

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food

Ingredients

Servings

8ozRice Noodles(Thin or medium width)

£1.50

1lbShrimp(Peeled and deveined)

£8.00

1mediumButternut Squash(Peeled, seeded, and diced)

£1.50

1mediumRed Bell Pepper(Sliced)

£0.80

1mediumOnion(Diced)

£0.50

4clovesGarlic(Minced)

£0.30

1inchGinger(Grated)

£0.40

2tablespoonsRed Curry Paste(Adjust to taste)

£1.20

213.5 oz cansCoconut Milk(Full-fat recommended for richness)

£3.00

4cupsVegetable Broth(Chicken broth can be substituted)

£1.00

1tablespoonSoy Sauce(Tamari for gluten-free)

£0.10

2tablespoonsLime Juice(Freshly squeezed)

£0.20

1teaspoonBrown Sugar(Optional, adjust to taste)

£0.05

1teaspoonFish Sauce(Optional, for umami flavor)

£0.15

4ozEgg Noodles(Thin egg noodles)

£0.75

2tablespoonsVegetable Oil(For frying egg noodles)

£0.10

0.3cupCilantro(Chopped, for garnish)

£0.60

2Green Onions(Sliced, for garnish)

£0.40

To tasteRed Pepper Flakes(Optional, for garnish)

£0.05

Total Cost

£20.60

£5.15 per serving

Instructions

1.
Prepare the noodles according to package directions. Drain and set aside.
2.
Heat vegetable oil in a frying pan over medium-high heat. Add egg noodles and fry until golden brown and crispy, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain excess oil. Set aside.
3.
In a large pot or Dutch oven, heat 1 tablespoon of oil over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and ginger and cook for another minute until fragrant.
4.
Stir in the red curry paste and cook for 1 minute, allowing the flavors to bloom.
5.
Add the butternut squash and red bell pepper and cook for 5 minutes, stirring occasionally.
6.
Pour in the coconut milk and vegetable broth. Bring to a simmer.
7.
Stir in soy sauce, lime juice, brown sugar (if using), and fish sauce (if using).
8.
Add the shrimp to the soup and cook until pink and cooked through, about 3-5 minutes.
9.
Divide the rice noodles into bowls. Ladle the coconut curry soup over the noodles.
10.
Top with crispy fried egg noodles, cilantro, green onions, and red pepper flakes (if using). Serve immediately.

Buy ingredients on Loop

My Notes

Nutrition Information

Nutrition per serving (600g)

795 kcal / 3326 kJ

Carbs

75g

29% of RDA

Fat

42g

60% of RDA

Protein

46g

92% of RDA

Detailed Breakdown

Fibre

10 g

33% of RDA

Sugar

21 g

23% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

28 g

140% of RDA

Chef's Tips

For a vegetarian version, substitute tofu or tempeh for the shrimp and use vegetable broth. You can also add other vegetables like mushrooms, broccoli, or spinach.

Adjust the amount of red curry paste to your preferred level of spiciness.

Make sure not to overcook the shrimp, as they will become rubbery. They are done when they turn pink and opaque.

The crispy fried egg noodles are best when served immediately. If making ahead, store them separately to maintain their crispness.

Garnish with a squeeze of lime juice before serving to brighten the flavors.

Cooking Equipment

Large pot or Dutch oven

Frying pan

Slotted spoon

Wine Pairings

No wine pairing suggestions available for this recipe.

Share recipe

Loading recipe...