Thai Shrimp Fire Pot Soup Recipe

Name: Thai Shrimp Fire Pot Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound dry rice noodles; 1 tablespoon extra-virgin olive oil; 1 pound raw shrimp, peeled & deveined; 3 tablespoons Thai red curry paste; 2 cups low-sodium vegetable broth; 1 14-oz can light coconut milk; 1 tablespoon fish sauce; 2 teaspoons brown sugar; 1 handful basil leaves, torn; 1 stalk lemongrass; 1 serrano pepper, pierced with a knife in several places; Salt & pepper to taste; 1 handful cilantro, chopped (optional)

Servings: persons

1/4 pound dry rice noodles
1 tablespoon extra-virgin olive oil
1 pound raw shrimp, peeled & deveined
3 tablespoons Thai red curry paste
2 cups low-sodium vegetable broth
1 14-oz can light coconut milk
1 tablespoon fish sauce
2 teaspoons brown sugar
1 handful basil leaves, torn
1 stalk lemongrass
1 serrano pepper, pierced with a knife in several places
Salt & pepper to taste
1 handful cilantro, chopped (optional)

1
Soak the rice noodles in cold water according to the package instructions (typically about one hour prior to cooking).
2
Heat the olive oil in a heavy saucepan or high-walled skillet over medium-high heat and cook the shrimp until just pink. Remove shrimp and set aside.
3
Add the curry paste to the remaining olive oil and whisk to combine for 1-2 minutes. Slowly add the vegetable stock and coconut milk, whisking constantly.
4
Add the fish sauce, brown sugar, basil, lemongrass and serrano pepper. Let simmer for five minutes. Add salt and pepper to taste.
5
Add the rice noodles and let simmer for another 5 minutes. Four minutes in, add the shrimp.
6
Remove the lemongrass and serrano pepper. Serve with chopped cilantro, if desired.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 pound dry rice noodles, 1 tablespoon extra-virgin olive oil, 1 pound raw shrimp, peeled & deveined, 3 tablespoons Thai red curry paste, and more.

Yes, Thai Shrimp Fire Pot Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Shrimp Fire Pot Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions