Glass Noodle Soup with Shrimp -

As school grows closer, my mind is on fall and SOUP! And even though it’s still scorching hot here, it got me craving a bowl of glass noodle soup with shrimp. Shrimp is my favorite, but this glass noodle soup is so tasty with chicken too! And if you prefer to keep it vegetarian, this recipe is easily adaptable, so feel free to adjust as needed and add in your favorites!

HERE’S WHAT YOU’LL NEED:

Ingredients for Glass Noodle Soup with Shrimp:

32 oz Chicken or vegetable broth
3-4 bunches of glass noodle (see image of package below – thick of thin)
2 cups of mushrooms, sliced
1 cup onions, sliced
1/2 cup coconut milk
1-2 cups shrimp
1 Tbsp yellow curry paste
1 cup of water chestnuts
1 cup celery, sliced
2 Tbsp vegetable oil
salt and pepper to taste

PREPARATION:

Saute your shrimp in a bit of oil. Set aside.
Saute your veggies and water chestnuts in oil, adding in curry paste during the last minute. Add your shrimp into the veggie mix and set aside to stay warm.
In a medium pot, bring the broth to a boil, then reduce to medium heat.
Add in the coconut milk and noodles. The noodles will only need 2-3 minutes to cook.
Add in the sauted veggies and shrimp.

Glass Noodle Soup Alternatives

This glass noodle soup recipe is delicious no matter what your taste buds are craving! If you prefer an all vegetarian soup, I highly recommend adding chick peas, baby corn, and snow peas to your soup. It’s a tasty mixture and reminds me of chow mein ingredients.

I’m also a big fan of using chick thighs in my glass noodle soup recipe. I add in cilantro and lime to give it a fresh, zesty flavor. It’s similar to a coconut lime soup and you may even want to double your curry in the recipe! It’s extra yummy with a bit more spice!