Spicy Coconut Curry Shrimp Noodle Soup
with Cabbage & Scallions
This hearty Thai-inspired curry noodle soup is simmered with garlic and scallions and packed with tender pan-seared shrimp, cabbage, and carrots in a creamy coconut broth. Load it up with springy ramen noodles, then finish with a squeeze of fresh lemon juice for a beautifully balanced, comforting, and crave-worthy meal in a quick 20 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Veggie Stock Concentrate
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Curry Powder
1 clove
Garlic
1 unit
Coconut Milk
(Contains: Tree Nuts)
2 unit
Scallions
4 ounce
Coleslaw Mix
4.5 ounce
Ramen Noodles
(Contains: Wheat)
½ unit
Chili Pepper
Not included in your delivery
2 teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
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Bring a medium pot of salted water to a boil. Wash and dry produce.
-
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Finely chop half the chili (whole chili for 4 servings). Quarter lemon.
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Rinse shrimp* under cold water, then pat dry with paper towels.
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Heat a drizzle of oil in a large pot over high heat. Add shrimp, scallion whites, garlic, and ½ tsp salt (1 tsp for 4 servings). Cook, undisturbed, until lightly browned, 2 minutes.
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Add coleslaw mix and chopped chili. (TIP: Use less chili if you prefer a milder soup.) Cook, stirring occasionally, until shrimp are cooked through and veggies are softened, 2-3 minutes more.
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Stir stock concentrates, curry powder, 1½ cups water, and 1 tsp sugar into pot with shrimp and veggies (use 3 cups water and 2 tsp sugar for 4 servings).
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Cover and bring to a boil. Cook until veggies are tender, 2-4 minutes. Reduce heat to low.
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While soup cooks, add noodles to pot of boiling water. Cook, stirring occasionally, until al dente, 1-2 minutes.
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Drain, then rinse noodles under cold water, 30 seconds.
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Stir coconut milk, drained noodles, and juice from two lemon wedges (four wedges for 4 servings) into pot with soup. Cook, stirring, until warmed through, 30-60 seconds.
-
Taste and season with salt and pepper if desired.
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Divide soup between bowls. Squeeze juice from remaining lemon wedges over soup and garnish with scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, coconut-curry taste, though some found it mild and wanted more spice or depth 🌶️.
- Ease of prep: Quick and easy to make, with several praising it as a perfect weeknight meal.
- Suggestions: Consider adding ginger, lime, or extra veggies like mushrooms or broccoli for more flavor and texture.
- Leftovers: Noodles tend to absorb broth overnight, making leftovers less soupy; some found it better fresh.
- Appearance: Purple cabbage can turn the soup an unappealing color; using green cabbage might improve visual appeal.
