You are here: Home » Recipes » Thai Noodle Soup with Shrimp and Coconut Milk Thai Noodle Soup with Shrimp and Coconut Milk Recipe by Favorite Recipes Press Yield 4 to 6 servings This luscious shrimp soup contains many of the flavors used in Thai cooking. PrintEmail Ingredients Soup Base:1 small onion, chopped1 -- (2-inch) piece fresh ginger, peeled3 -- garlic cloves, minced2 or 3 -- fresh serrano chiles1 stalk lemon grass, trimmed1 tablespoon ground coriander1 teaspoon ground cumin1 teaspoon ground turmeric1/3 cup fish sauce2 teaspoons brown sugar2 tablespoons peanut oil -- Shells from 1 pound shrimp2 cups chicken broth3 cups water1 -- (14-ounce) can coconut milk1/4 cup fresh lime juice1 teaspoon kosher saltSoup:6 to 8 ounces Chinese egg noodles, cooked1 cup peeled, chopped and seeded English cucumber1 cup bean sprouts1 cup snow peas, trimmed1/2 cup sliced green onions1 or 2 -- serrano chiles, sliced1/2 cup chopped fresh cilantro1/2 cup chopped fresh basil1 pound shrimp, peeled and cooked Instructions To prepare the soup base: Combine the onion, ginger, garlic, chiles, lemon grass, coriander, cumin, turmeric, fish sauce and brown sugar in a food processor and process into a paste, scraping the side of the bowl as needed. Heat the peanut oil in a heavy saucepan. Add the paste mixture and saute for 5 to 10 minutes or until it becomes aromatic and deepens in color, stirring frequently. Stir in the shrimp shells. Saute for 2 minutes or until the shrimp shells are pink. Add the chicken broth, water, coconut milk, lime juice and kosher salt; mix well. Bring to a boil and reduce the heat. Simmer for 30 minutes. Strain the broth into a bowl and discard the solids. Return to the saucepan. To prepare the soup: Heat the soup base to serving temperature. Add the noodles, cucumber, bean sprouts, snow peas, green onions, chiles, cilantro, basil and shrimp. Ladle into soup bowls and serve immediately. Recipe reprinted with permission from Nancy Wood Moorman To Many Cooks, More Memorable Meals (San Antonio, Tx., 2007).