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Thai cuisine has captured the hearts and palates of food enthusiasts worldwide, celebrated for its vibrant flavors, aromatic spices, and delicate balance of sweet, sour, salty, and spicy elements. Each dish tells a story, reflecting the rich cultural heritage of Thailand, where food is not just sustenance but an integral part of social interactions and celebrations. Among the myriad of delectable offerings, one dish that stands out is the Exotic Thai Shrimp Noodle Soup. This comforting and flavorful dish brings together an enticing medley of ingredients, making it a go-to meal for any occasion.

Thai Shrimp Noodle Soup

Embark on a culinary adventure with Exotic Thai Shrimp Noodle Soup! This vibrant recipe showcases the perfect blend of succulent shrimp, tender rice noodles, and aromatic spices, all in a creamy coconut broth. Discover the health benefits and cooking techniques behind this beloved Thai dish that’s perfect for any occasion. Enjoy a warm bowl of comfort that tastes like Thailand in every bite! #ThaiCuisine #ShrimpNoodleSoup #ExoticFlavors #ComfortFood #CookingAtHome #HealthyEating #CoconutMilk #NoodleSoup
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Ingredients
  

1 lb (450g) large shrimp, peeled and deveined

200g rice noodles

4 cups chicken or vegetable broth

1 can (13.5 oz) coconut milk

1 tbsp vegetable oil

3 garlic cloves, minced

1-inch piece of ginger, grated

1 stalk lemongrass, finely chopped

2-3 kaffir lime leaves, torn

2 tbsp fish sauce

1 tbsp brown sugar

1 cup baby spinach

1 cup bean sprouts

1-2 Thai bird chilies, sliced (adjust to taste)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Noodles: Cook the rice noodles according to package instructions. Drain and set aside.

    Sauté Aromatics: In a large pot, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and chopped lemongrass. Sauté for about 2 minutes until fragrant.

      Combine Broth and Coconut Milk: Pour in the chicken or vegetable broth and coconut milk. Stir well and bring to a gentle simmer.

        Add Signature Flavors: Add the torn kaffir lime leaves, fish sauce, and brown sugar to the pot. Stir and let it simmer for about 5 minutes to blend the flavors.

          Cook the Shrimp: Add the shrimp and sliced Thai bird chilies. Cook for about 3-4 minutes until the shrimp turns pink and opaque.

            Toss in Greens: Stir in the baby spinach and bean sprouts. Let them wilt slightly in the hot broth, about 1-2 minutes.

              Combine with Noodles: Divide the cooked rice noodles into serving bowls and ladle the hot soup over the noodles.

                Garnish and Serve: Top each bowl with fresh cilantro and serve with lime wedges on the side for an extra burst of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings