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Lunch recipe · from the recipe book

Sweet Potato Coconut Noodle Soup with Shrimp

A gingery, lightly sweet coconut broth with tender sweet potato cubes, slippery rice noodles, plump shrimp and silky spinach, brightened with lime and cilantro.

Sweet Potato Coconut Noodle Soup with Shrimp

Ingredients

  • 3½ medium450 gSweet potatoespeeled and cut into 3/4-inch cubes
  • 12 oz340 gShrimp
  • 1¾ cups400 gCoconut milk, cannedstirred
  • 3¼ cups700 gVegetable broth
  • 1¼ cups300 gWater
  • 5 oz140 gRice noodles, dry
  • 5 cups loosely packed150 gBaby spinach
  • 1 medium110 gYellow onionthinly sliced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp14 gCanola oil
  • 1 tsp3 gGround turmeric
  • 2½ tsp15 gFish sauce
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped
  • 2 medium30 gGreen onionssliced

Steps

  1. Prepare first: peel and cube the sweet potato, thinly slice the yellow onion, mince the garlic, grate the ginger, chop the cilantro and slice the green onions.
  2. Heat the canola oil in a large pot over medium heat. Add the yellow onion and cook 5 minutes until soft.
  3. Stir in the garlic, ginger and turmeric and cook 1 minute until fragrant.
  4. Add the vegetable broth, water and sweet potato. Bring to a boil, then simmer 10 to 12 minutes until the sweet potato is just tender.
  5. Stir in the coconut milk and fish sauce and return to a gentle simmer.
  6. Add the rice noodles and simmer 4 to 5 minutes, stirring, until nearly tender.
  7. Add the shrimp and simmer 2 to 3 minutes until pink and opaque.
  8. Turn off the heat and stir in the spinach until wilted, then stir in the lime juice.
  9. Ladle into bowls and top with the cilantro and green onions.

Check labels: Gluten-free when you buy vegetable broth and fish sauce labeled gluten-free.

Contains: Fish, Shellfish. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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