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Thai Shrimp Coconut Noodle Soup

A quick and flavorful weeknight meal that combines shrimp, rice noodles, and a creamy coconut broth, perfect for the whole family.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 lb large shrimp, peeled and deveined tails on or off, your choice
  • 8 oz rice noodles wide or medium
  • 1 tbsp vegetable oil or coconut oil
  • 1 small yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1–2 tbsp red curry paste start with 1 and add more if you like heat
  • 1 stalk lemongrass, smashed and sliced thin optional
  • 4 cups low-sodium chicken or vegetable broth
  • 1 can (14 oz) full-fat coconut milk
  • 1 tbsp fish sauce or soy sauce for vegetarian
  • 1 tbsp brown sugar or palm sugar
  • 2 tbsp lime juice juice of 1 lime
  • 1 cup sliced mushrooms shiitake or cremini
  • 1 red bell pepper, thinly sliced
  • 2 cups baby spinach or bok choy
  • to taste fresh cilantro and Thai basil, chopped for garnish
  • to taste sliced red chiles optional for serving
  • to taste lime wedges for serving

Method
 

Preparation
  1. Bring a large pot of water to a boil for the rice noodles.
  2. Prep shrimp, vegetables, and aromatics.
Cooking
  1. In a large, heavy soup pot or Dutch oven, heat the oil over medium heat.
  2. Add the onion and cook until soft, about 3 minutes.
  3. Add garlic, ginger, and smashed lemongrass; cook 1 minute more until fragrant.
  4. Stir in the red curry paste and toast it with the aromatics for 30-45 seconds.
  5. Pour in the chicken or vegetable broth and coconut milk; stir well to combine.
  6. Add fish sauce and brown sugar, then bring the mixture to a gentle simmer.
  7. Add mushrooms and bell pepper; simmer for 3-4 minutes until they start to soften.
  8. While the broth simmers, cook the rice noodles according to package directions.
  9. Drain and rinse briefly with warm water to stop cooking.
  10. Add the shrimp to the simmering broth and cook 2-3 minutes until pink and opaque.
  11. Stir in the spinach or bok choy until wilted.
  12. Turn off the heat, add lime juice, and taste; adjust fish sauce or lime if needed.
  13. Divide noodles between bowls, ladle hot broth, shrimp, and veggies over top, and garnish with cilantro, Thai basil, and scallions.
  14. Add extra chiles or a squeeze of lime if desired.

Notes

If you want to make it vegetarian, swap shrimp for extra mushrooms and firm tofu, and use soy sauce instead of fish sauce. Leftover soup can be refrigerated for up to 3 days.