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
Scale
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
