Shrimp and Rice Noodles in Coconut Broth
A light, aromatic Southeast Asian-inspired soup combining tender shrimp marinated in coconut whey with a fragrant broth infused with ginger, garlic, lemongrass, star anise and clove. Baby bok choy and silky rice noodles complete the bowl. The coconut whey marinade tenderizes the shrimp while building umami depth. Serve warm for weeknight dinners or casual entertaining. This version uses an unconventional coconut whey marinade and builds broth from shrimp shells, creating layered coconut and shellfish flavors in a lighter format than traditional curries.
Ingredients
- ½ pound large shrimp, peeled and deveined
- 6 ounce coconut whey, preferably Weaver WheyGreek yogurt thinned with coconut milk1:1 ratiodairy
Greek yogurt adds tang instead of whey's subtle sweetness
- ½ small onion, for stock
- 1 medium carrot, medium diced
- 1 stalk celery, medium diced
- 1 clove clove, whole
- 1 each star anise, whole
- 4 cup water, cold
- 1 tablespoon canola oil, neutral
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, chopped
- 1 teaspoon lemongrass, dried or freshlime zest plus 1/2 teaspoon ginger0.5 teaspoon lime zestfresh herb
less aromatic but maintains citrus-spice profile
Full guide → - 2 cup baby bok choy, rinsed and halvedspinach or gai lan1:1 volumevegetable
similar texture and cooking time
- ¼ cup coconut milk, full-fat
- ½ 8-ounce package rice vermicelli, drythin egg noodles or spaghetti1:1 weightnoodle typeadds eggs
heartier texture, longer cooking time
- 1 each lime, for serving
- 1 tablespoon mint, fresh, chiffonade
Instructions
- 1
Peel and devein shrimp, then marinate in coconut whey in refrigerator for 4 to 6 hours.
- 2
Medium dice half the onion and combine with shrimp shells, carrot, celery, cloves and star anise in a sauce pot.
- 3
Pour water into pot and bring to boil, then reduce heat and simmer for 1 hour.
- 4
Strain stock through a fine mesh and chill.
- 5
Heat oil in a large pot over medium heat.
- 6
Slice remaining onion into slivers and cook until translucent.
- 7
Add ginger, garlic and lemongrass, cooking for 2 minutes.
- 8
Add shrimp stock and coconut milk, bringing to a simmer.
- 9
Add baby bok choy and stir to combine, cooking for 1 minute.
- 10
Add marinated shrimp and cook until opaque, approximately 2 minutes.
- 11
Prepare noodles according to package directions.
- 12
Divide noodles among bowls and ladle broth with shrimp and vegetables over top.
- 13
Garnish with lime wedge and mint chiffonade.
Tips
Marinate shrimp in coconut whey at least 4 hours; this tenderizes the meat and infuses subtle coconut flavor from inside.
Don't discard shrimp shells; they build a rich, shellfish-forward stock foundation that defines the broth's character.
Cook shrimp only until opaque; overcooked shrimp toughens quickly in hot broth.
Good to Know
Refrigerate finished soup up to 2 days in airtight container; noodles soften over time. Reheat gently on stovetop without boiling. Store shrimp stock separately if making ahead.
Prepare shrimp stock up to 3 days ahead and refrigerate. Marinate shrimp up to 6 hours. Assemble and cook soup within 2 hours of serving for best texture.
Serve immediately in warmed bowls. Provide lime wedges, extra mint, and chili flakes or sriracha on the side for heat adjustment.
Common Mistakes
Skip marination to avoid underexplored shrimp flavor and missed tenderizing benefit.
Don't boil broth vigorously; high heat makes shrimp rubbery and milk may separate from heat shock.
Avoid overcooking bok choy before adding shrimp; it will wilt further in residual heat.
Substitutions
Dairy-Free Swaps
Greek yogurt adds tang instead of whey's subtle sweetness
General Alternatives
similar texture and cooking time
less aromatic but maintains citrus-spice profile
Full guide →heartier texture, longer cooking time
FAQ
Can I use fresh instead of dried lemongrass?
Yes. Use 1 stalk fresh lemongrass, white and pale green parts only, sliced thin or minced. Add with ginger and garlic. Fresh delivers brighter citrus notes than dried; start with 1 tablespoon and adjust to taste.
What if I cannot find coconut whey?
Substitute with Greek yogurt thinned to pourable consistency with coconut milk, or buttermilk mixed with a splash of coconut milk. The marinade won't taste identical but will still tenderize shrimp and add tanginess.
How long can I keep finished soup?
Refrigerate up to 2 days in an airtight container. Reheat gently; do not boil. Noodles absorb broth and soften significantly after the first day. Make fresh noodles for best texture if eating leftovers.