Thai Shrimp Fire Pot Soup with Coconut Curry Broth
A vibrant Thai-inspired soup that combines tender shrimp with silky rice noodles in an aromatic coconut curry broth. The red curry paste provides a spicy base while fish sauce and brown sugar add umami depth and subtle sweetness. Fresh basil and lemongrass infuse the broth with authentic Thai aromatics, while a whole serrano pepper delivers gentle heat. Perfect for weeknight dinners or when craving restaurant-quality Thai flavors at home. The quick cooking method preserves the shrimp's tender texture while allowing the noodles to absorb the rich, complex broth.
Ingredients
- ¼ 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 null, pierced with a knife in several places
- salt & pepper, to taste
- 1 handful cilantro, chopped(optional)
Instructions
- 1
Soak rice noodles in cold water according to package instructions
- 2
Heat olive oil in heavy saucepan over medium-high heat and cook shrimp until just pink, then remove and set aside
- 3
Add curry paste to remaining oil and whisk for 1-2 minutes
- 4
Slowly add vegetable stock and coconut milk while whisking constantly
- 5
Add fish sauce, brown sugar, basil, lemongrass and serrano pepper, then simmer for 5 minutes
- 6
Season with salt and pepper to taste
- 7
Add rice noodles and simmer for another 5 minutes, adding shrimp back in during the last minute
- 8
Remove lemongrass and serrano pepper before serving
- 9
Garnish with chopped cilantro if desired
Tips
Pierce the serrano pepper instead of slicing to infuse heat without overwhelming spiciness, and remove it before serving for controlled heat level.
Cook shrimp just until pink to prevent overcooking, as they will continue cooking when added back to the hot broth.
Soak rice noodles ahead of time so they're ready when needed, as the soup comes together quickly once you start cooking.
Good to Know
Refrigerate for up to 2 days, though noodles may absorb more broth and become softer.
Can prepare curry broth base up to 1 day ahead, then add noodles and shrimp when ready to serve.
Serve immediately while hot, garnished with fresh cilantro and lime wedges if desired.
Common Mistakes
Don't overcook shrimp to avoid rubbery texture.
Remove whole spices like lemongrass before serving to prevent choking hazard.
Add noodles at the end to prevent them from becoming mushy.
Substitutions
Vegan Options
General Alternatives
FAQ
Can I make this soup less spicy?
Yes, reduce the curry paste to 1-2 tablespoons and remove the serrano pepper entirely, or substitute with a milder pepper like bell pepper for color without heat.
What if I can't find fish sauce?
Substitute with soy sauce at a 1:1 ratio, though the flavor will be different. For vegetarian options, use mushroom sauce or additional soy sauce with a pinch of seaweed flakes.
How long will leftovers keep?
Store in the refrigerator for up to 2 days, but note that the noodles will continue to absorb broth and may become softer upon reheating.