Thai Shrimp Coconut Noodle Soup Recipe
Few dishes transport your tastebuds to the bustling streets of Bangkok quite like Thai Shrimp Coconut Noodle Soup. Creamy coconut milk, tender shrimp, and rice noodles swirl together in a vibrant, aromatic broth that’s equal parts comforting and exhilarating. Each spoonful is packed with layers of flavor: the warmth of ginger, the punch of red curry, and the zing of lime. Whether you’re a Thai food devotee or just craving something luxuriously slurpable, this soup is an absolute must-try for anyone looking to spice up their weeknight dinner routine.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how this short list of essentials comes together to create such a bold, crave-worthy soup. Each ingredient has a starring role, from the coconut milk’s creaminess to the fresh zing of lime and cilantro, building the unmistakable character of Thai Shrimp Coconut Noodle Soup.
- Shrimp (1 lb, peeled and deveined): For sweet, succulent bites that soak up the broth’s flavors perfectly.
- Rice Noodles (6 oz): These give the soup its satisfying, slurpable texture; you can swap for your favorite noodle if you like.
- Coconut Milk (1 can, 14 oz): The heart of the broth, bringing creamy richness and a subtle sweetness.
- Low-Sodium Chicken Broth or Vegetable Broth (4 cups): A flavorful base that lets the other ingredients shine.
- Red Curry Paste (2 tbsp): Provides heat, color, and that signature Thai flavor.
- Fresh Ginger, minced (1 tbsp): Adds a warm, zesty kick that brightens the soup.
- Garlic, minced (2 cloves): For a savory depth that rounds out the broth.
- Lemongrass (1 stalk, cut and smashed, or 1 tbsp paste): Infuses the broth with citrusy, floral notes.
- Soy Sauce (1 tbsp): Brings salty, umami goodness to balance the sweetness.
- Fish Sauce (1 tbsp): Essential for authentic Thai flavor and savory complexity.
- Brown Sugar (1 tsp): Adds a touch of sweetness to balance the heat and saltiness.
- Chili Flakes (1/2 tsp, or to taste): For a spicy kick; adjust to your spice preference.
- Lime Juice (1 tbsp): Brightens everything up with a pop of citrus at the end.
- Fresh Cilantro, chopped (2 tbsp, for garnish): Adds fresh, herbal notes and color.
- Green Onions, chopped (1–2, for garnish): For a mild oniony bite and a pretty finish.
- Red Bell Pepper, thinly sliced (optional, for garnish): Adds crunch and a burst of color to the finished bowl.
How to Make Thai Shrimp Coconut Noodle Soup
Step 1: Cook the Noodles
Start by cooking your rice noodles according to the package instructions. Once they’re tender, drain well and toss them with a tiny drizzle of oil. This simple trick keeps the noodles from sticking together and ensures they’re ready to soak up every last drop of the flavorful broth later on.
Step 2: Make the Broth
Heat a splash of oil in a large pot over medium heat. Add your minced ginger and garlic, letting them sizzle for about a minute until fragrant—this is where your kitchen starts to smell amazing! Stir in the red curry paste and cook for another minute to deepen the flavor. Now, pour in the chicken or vegetable broth, coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes. Give it a good stir to combine everything into a luscious, aromatic broth.
Step 3: Add Lemongrass and Simmer
Drop in the smashed lemongrass stalks (or paste, if using). Let the soup gently simmer over medium heat for about 10 minutes. This is when the broth picks up all those bright, citrusy notes from the lemongrass, infusing every drop with unmistakable Thai character.
Step 4: Cook the Shrimp
Once your broth is perfumed and vibrant, add the shrimp directly to the pot. Simmer for 3 to 5 minutes, stirring occasionally, until the shrimp turn opaque and pink. Be careful not to overcook—they’ll stay tender and juicy if you keep a close eye on them!
Step 5: Assemble the Soup
Fish out the lemongrass stalks and discard. Stir in the lime juice, then taste your broth—adjust with a splash more soy sauce, fish sauce, or an extra pinch of chili flakes if you crave more kick. This is your chance to make the flavors pop just the way you like.
Step 6: Serve
Divide the cooked rice noodles between your bowls, then ladle the hot, fragrant shrimp and broth over the top. Finish with a flurry of fresh cilantro, green onions, and sliced red bell pepper for a restaurant-worthy presentation. Get ready for compliments!
How to Serve Thai Shrimp Coconut Noodle Soup
Garnishes
Garnishes are where the magic happens. Scatter fresh cilantro and green onions for a burst of color and freshness, and if you’re feeling fancy, add thin slices of red bell pepper. A wedge of lime on the side lets each person add a little extra zing to their bowl.
Side Dishes
Thai Shrimp Coconut Noodle Soup is hearty enough to stand on its own, but if you want a true feast, pair it with crispy spring rolls, a simple cucumber salad, or even steamed jasmine rice on the side. These light and bright dishes balance the creamy richness of the soup beautifully.
Creative Ways to Present
For an impressive dinner party touch, serve the soup in wide, shallow bowls with a garnish bar so everyone can customize their toppings. Or, try ladling the soup into small cups for an elegant appetizer at your next gathering. However you present it, the vibrant colors and aromatic steam are sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you have extra Thai Shrimp Coconut Noodle Soup, allow it to cool to room temperature before transferring to an airtight container. Store the broth and noodles separately if possible to keep the noodles from getting soggy. Leftovers will keep well in the refrigerator for up to 2 days.
Freezing
The broth freezes beautifully, but for the best texture, freeze it without the noodles or shrimp. Ladle the cooled broth into freezer-safe containers, leaving a little space for expansion. When ready to serve, thaw overnight in the fridge and add freshly cooked noodles and shrimp just before serving.
Reheating
To reheat, simply warm the broth gently on the stovetop until steaming, then add your noodles and shrimp. If the soup has thickened, add a splash of broth or water to loosen it up. Avoid microwaving the shrimp, as it can easily become tough—gentle stovetop reheating is best.
FAQs
Can I use frozen shrimp in Thai Shrimp Coconut Noodle Soup?
Absolutely! Thaw frozen shrimp under cool running water and pat dry before adding to the soup. They’ll cook just as quickly and stay nice and plump.
Is there a vegetarian version of this soup?
Definitely—just swap the shrimp for cubes of tofu and use vegetable broth. You can also skip the fish sauce or use a plant-based alternative for a fully vegetarian Thai Shrimp Coconut Noodle Soup.
How spicy is this soup?
The level of heat is totally customizable. Start with the suggested amount of curry paste and chili flakes, then adjust to your preference. You can always add more spice at the end, but you can’t take it away!
What’s the best way to prep lemongrass for the soup?
If using fresh lemongrass, cut off the tough outer layers and smash the stalks with the back of a knife to release their flavor. If you can’t find fresh, lemongrass paste is a great substitute and easy to stir in.
Can I make Thai Shrimp Coconut Noodle Soup ahead of time?
You sure can! Prepare the broth in advance and store it in the fridge for up to 2 days. Cook the noodles and shrimp just before serving for the freshest texture and flavor.
Final Thoughts
If you’re looking for a soul-warming, flavor-packed meal that’s as fun to make as it is to eat, Thai Shrimp Coconut Noodle Soup deserves a spot in your kitchen. Gather your ingredients, invite your favorite people, and dive into a bowl of pure comfort and adventure. You’re going to love every spoonful!
Print
Thai Shrimp Coconut Noodle Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and comforting Thai Shrimp Coconut Noodle Soup that combines tender shrimp, creamy coconut milk, and fragrant herbs with spicy red curry paste. This easy-to-make 30-minute recipe features rice noodles in a rich broth infused with lemongrass, ginger, and garlic, perfect for a warming lunch or dinner for four servings.
Ingredients
Main Ingredients
- 1 lb large shrimp, peeled and deveined
- 6 oz rice noodles (or your preferred noodles)
- 1 can (14 oz) coconut milk
- 4 cups low-sodium chicken broth or vegetable broth
Seasonings & Aromatics
- 2 tbsp red curry paste
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 stalk lemongrass, cut into 3-inch pieces and smashed (or 1 tbsp lemongrass paste)
- 1 tbsp soy sauce
- 1 tbsp fish sauce
- 1 tsp brown sugar
- 1/2 tsp chili flakes (adjust to desired spice level)
- 1 tbsp lime juice
Garnishes
- 2 tbsp fresh cilantro, chopped
- 1–2 green onions, chopped
- 1 small red bell pepper, thinly sliced (optional)
Instructions
- Cook the Noodles: Cook the rice noodles according to the package instructions. Drain and set aside. Toss the noodles with a small amount of oil to prevent sticking.
- Make the Broth: In a large pot, heat a little oil over medium heat. Add minced ginger and garlic, sauté for about 1 minute until fragrant. Stir in red curry paste and cook for another minute. Pour in chicken or vegetable broth, coconut milk, soy sauce, fish sauce, brown sugar, and chili flakes. Stir well to combine.
- Add Lemongrass and Simmer: Add smashed lemongrass stalks or lemongrass paste. Bring to a gentle simmer over medium heat and let it simmer for 10 minutes to infuse flavors.
- Cook the Shrimp: Add shrimp to the simmering broth and cook for 3-5 minutes until they turn pink and are fully cooked through.
- Assemble the Soup: Remove lemongrass stalks and discard. Stir in lime juice and adjust seasoning with additional soy sauce, fish sauce, or chili flakes to taste.
- Serve: Divide cooked noodles among bowls and ladle the hot shrimp broth over them. Garnish with chopped cilantro, green onions, and sliced red bell pepper for extra flavor and color.
Notes
- You can substitute chicken broth with vegetable broth for a vegetarian version, using a plant-based protein instead of shrimp.
- Adjust the chili flakes based on your preferred spice tolerance.
- Rice noodles cook quickly; avoid overcooking to keep a nice texture.
- Remove lemongrass before serving as it is tough and inedible.
- Leftover soup can be refrigerated up to 2 days, but noodles are best added fresh to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 14 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 145 mg
