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Thai Shrimp Coconut Noodle Soup

A tropical-inspired comfort soup featuring creamy coconut milk, tender shrimp, and flavorful rice noodles, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 1-2 tablespoons red curry paste to taste
For the Soup
  • 4 cups chicken or vegetable broth
  • 1 can coconut milk (13.5 ounces)
  • 8 ounces rice noodles
  • 1 pound shrimp, peeled and deveined
  • 1 tablespoon fish sauce
  • 1 Juice of 1 lime
For Garnish
  • to taste fresh cilantro
  • to taste lime wedges

Method
 

Preparation
  1. In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, and sauté it until it becomes soft (around 5 minutes).
  2. Add the minced garlic and grated ginger and let them cook for about 1 minute.
Cooking
  1. Stir in the red curry paste and sauté for another minute.
  2. Pour in the broth and coconut milk, stirring to combine, and bring to a gentle boil.
  3. Add the rice noodles and allow them to cook per package instructions (about 4-6 minutes).
  4. Once the noodles are tender, add the shrimp and cook until they turn pink.
  5. Stir in the fish sauce and lime juice.
  6. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

No rice noodles? Substitute with any noodles you have on hand. You can also add veggies like bell peppers or bok choy for extra crunch. If the sauce looks lumpy, stir well—looks don't define flavor!