Thai Shrimp Noodle Soup

15 minutes
15 minutes
4 servings


  • 2 tbsp salted butter
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 1 bell pepper, sliced
  • 1 tbsp freshly grated ginger
  • salt and pepper, to taste
  • Generous pinch of sugar
  • 3 tbsp red curry paste
  • Juice of 1 lime
  • 1 12 oz can KA–ME® Organic Coconut Milk
  • 3 cups chicken stock
  • 1 lb medium shrimp, peeled and deveined
  • 1 tbsp KA–ME® Fish Sauce
  • 3-4 oz KA–ME® Rice Sticks
  • 1/4 cup cilantro leaves
  • 1 jalapeño, sliced
  • 1 lime, sliced


  1. Melt butter in a large stockpot or Dutch oven over medium heat. Add garlic, onion and bell pepper. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in salt, pepper and ginger until fragrant, about 1 minute.
  2. Add sugar, lime juice and curry paste and mix until well combined, about 1 minute. Gradually whisk in KA-ME® Organic Coconut Milk and chicken stock, and cook, whisking constantly, until incorporated, about 1-2 minutes. Bring to a boil.
  3. Stir in KA-ME® Rice Sticks Vermicelli, KA-ME® Fish Sauce and shrimp, cook for 5-6 minutes stirring frequently until noodles are tender and shrimp is cooked through. Add salt to taste.
  4. Serve with cilantro, sliced jalapeño and lime.

Included Products

Fish Sauce
Rice Sticks
Organic Coconut Milk